The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.

24 shortbreads

Can freeze ahead uncooked. To bake from frozen; thaw on baking sheet for 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.

Yield: 64 pieces (1½ pounds)

Prep Time: 10 minutes (active), About 1 hour (inactive)

Note-these cookies will stay fresh for days in an air-tight container, thanks to the pudding!

3 mini loaves