...And then again, it might end up being a disaster.
Anyway, I attempted to make four kinds of shortbread tonight. They're for a coworker who's going on a long roadtrip, so I haven't tasted them, but I'll let you know what he thinks tomorrow.
So here's the base recipe I used, adapted from King Arthur Flour:
1 c (8 oz) unsalted butter, softened
1/2 c granulated sugar
2 c flour
Cream together sugar and butter. Add flour and blend until the mixture resembles fine cornmeal. Roll the dough into 1 1/2 inch balls and press with a cookie stamp or the bottom of a glass. Chill in freezer for 30 minutes before baking. Bake on ungreased baking sheets in the oven for about 20 minutes. Keep a close eye on them -- when the bottoms turn a sand color, remove them immediately and cool completely on a wire rack.
The variations I used were these:
To one batch, I added a tablespoon of maple syrup. This might be genius.
To another batch, I added the zest of two lemons and 1/2 a teaspoon of lemon juice.
To yet another batch, I added the zest of a large orange and 1/2 a teaspoon or orange juice.
And the final batch simply got hazelnut pieces and chocolate chips pressed into their tops.
They look nifty. I just hope they taste nifty, too.
ETA: Apparently they're delicious.