What are the signature techniques Natasha Nicholes uses for her #JanHagel Dutch Shortbread cookies?

For my #JanHagel Dutch shortbread, I lean on a few signature techniques:

• Make the dough very thin on the cookie sheet so it still eats like shortbread but has that crisp bite
• Use just a touch of cinnamon in the dough for warmth
• Brush the top with beaten egg white, then sprinkle chopped nuts (I love pecans) and sugar

I also cut the cookies while they’re still warm, so they cool into clean-edged, crunchy, buttery pieces you can’t stop eating.

Would you like tips on troubleshooting the texture or adapting them with other nuts or flavors?