82 shortbread cookie recipes

Buttery sandwich cookies stuffed with a slice of Baby Ruth candy bar, baked into pockets of melted peanut, caramel and nougat. Tender shortbread-style dough, six ingredients.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Coconut butter biscuits topped with sweetened condensed milk, mixed fruit, and more coconut. Crispy shortbread-style cookies with a chewy, caramelized topping.

Pineapple pecan bars with a shortbread crust topped with a crushed pineapple, brown sugar, and pecan custard filling. A chewy tropical bar cookie that cuts cleanly into 32 pieces, perfect for cookie trays.

Almond crescent cookies with toasted ground almonds and a tender shortbread base, finished with a chocolate drizzle or powdered sugar dusting. A Christmas cookie tin classic that holds for a week or more.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Orange sugar-crusted meltaway cookies with chocolate chips and chopped nuts, dipped in fresh orange juice and rolled in sugar to form a delicate citrus-sugar shell. A bright, buttery shortbread-style holiday cookie.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Traditional Scottish shortbread with all-purpose and rice flours, butter, and a mix of white and brown sugars. Buttery, sandy-textured cookie scored into wedges and baked golden.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.