I love how you made these cookies your own! I agree it's very versatile. I've made them with lime zest and coconut in the summer!

Thanks my dear friend for sharing this recipe with me a couple of years ago! Bet I have made them even more time than you! LOL!

I used roasted pecans and vanilla because that is what I had on hand, They were so good I have continued using pecans and vanilla. I don't know what would happen if I didn't freeze the dough but I have gotten sidetracked after removing from freezer. No problem. I rolled the dough into a ball and flattened. perfect cookies! I could not tell them from the cookies that I sliced and baked from the refrigerator.. My 9 y/o granddaughter does not like the orange zest and cranberries. I used M&M's instead. Very avertible recipe! Love it!

Hi Velma - If the dough is too cold, you might need to let it soften a bit more. Also, don't cut the slices too thin. I don't usually have an issue with crumbling, but if you look through the comments, some people said they added an egg to the batter and that made it easier to slice.

Why is my cookies breaking when I cut them

As said earier, I think adding an egg yolk and a little water makes these perfect, and easier to slice into cookies. I did both versions, and the egg yolk ones were better, just my opinion.

Thanks for sharing your tips Heather! I've been wanting to experiment with a lemon version so I'll give this a try!

Hi Laura, I've never messed with the butter, but I've been wanting to experiment with the flour. I've heard almond flour makes delicious shortbread and it would reduce the carbs quite a bit.

Yes, you can freeze them before and after baked! I think they'll last for at least a week as long as you keep them in an airtight container. Enjoy!