Yesterday's cookies were so easy and fun to make that I decided to make a few different varieties of shortbread to give to some of the people in my life that I owe a "thank you." I used Martha Stewart's basic shortbread recipe for the orange-cardamom, and I used the cornmeal recipe for the rosemary-apricot cookies, which were inspired by this post. The brown butter ones from Lottie & Doof ended up being my favorite. Yum!
brown butter-sea salt, lemon-cornmeal, and cardamom-orange