I love to cook and experiment with flavors in the kitchen, so I don’t choose a minimal-ingredient recipe because it’s short and likely quick. I choose it as a blank canvas, primed for whatever I want to throw at it. That’s how I feel about the shortbread cookie recipe I share this week in my Twice as Tasty column for the Flathead Beacon.

Along with the basic recipe, I share an array of ideas for how to vary the three primary ingredients and add other flavors. Many of my suggested add-ins complement one another, so I often divide a single batch of dough into three or four rectangles and flavor each one specifically. I encourage you to expand on my ideas even further to make these cookies your own.

Learn more about adapting shortbread and get the complete recipe for Basic and Flavored Shortbread Cookies in my column.

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Twice as Tasty

Shortbread cookies aren’t the only dessert recipes that I regularly adapt based on what I have on hand. I alter fruity sweets throughout the year based on what’s in season or in my freezer. I regularly switch up nuts and other fillings in baked goods like cookies and quick breads. I also swap acidic ingredients in baking recipes, such as Homemade Small-Batch Yogurt for Cultured Buttermilk or Homemade Sour Cream, depending on what I have in the fridge.

Here are just a few easily adaptable dessert recipes on the blog. You can find more in the recipe index.

• Berry Chocolate Muffins
• Blackberry-Orange-Basil Sorbet
• Fresh Pear, Goat Cheese, and Rosemary Galette
• Frozen Strawberry Syrup
• Peanut Butter Thumbprint Cookies with Ganache
• Rhubarb–Apple Crisp
• Sour Cream and Cherry Scones
• Your Choice Berry Curd

You can also learn more about altering shapes when you bake in these recipes for Sour Cream–Applesauce Coffee Cake or Muffins and Chocolate Pudding Cake, Snack or Stacked.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.