The Times - Serving Waitsburg, Dayton and the Touchet Valley

After having baked and consumed countless cookie varieties over the years, I still consider a simple, buttery shortbread cookie to be my favorite. With the delicate balance between a tender crumb and a crisp bite, a perfect shortbread is unassumingly complex. Here chunks of bittersweet chocolate, crunchy pistachios and candied orange peel give an exciting twist to these delightful cookies. Lovely with a cup of tea after a big meal, or as part of large dessert buffet, these shortbread cookies make a memorable treat.

Ingredients:

3 cups all-purpose flour

½ teaspoon fine sea salt (or 1 tea...