455 shortbread recipes

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Very easy to make, and it tastes so buttery and moist!

Almond shortbread bars baked in a jelly-roll pan with chopped almonds pressed under an egg-white wash. Buttery shortbread base, glossy nutty top, and a single bake from start to finish.

Buttery shortbread cookies studded with spiced mincemeat and finished with sweet vanilla glaze. Festive holiday treats that taste like Christmas in every crumbly bite.

Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.

Scotch shortbread balls dipped in fudgy chocolate frosting. Buttery, sandy crumb with a glossy chocolate cap. Holiday cookie tin essential.

Almond shortbread cookies with a melt-in-your-mouth crumb, thanks to cornstarch in the dough. Five ingredients, no chilling required, and three dozen cookies ready in 30 minutes.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Classic buttery shortbread squares with unsalted butter, powdered sugar, and a candied cherry on each. Tender, crumbly, and they improve with age stored in a tin.

Macadamia shortbread cookies made with five ingredients: butter, flour, powdered sugar, cornstarch, and chopped macadamia nuts. Buttery, crumbly, and baked low and slow.

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.

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.

Double-chocolate shortbread cookies dipped on each end in white and semisweet chocolate. Rich, buttery, and elegant with a tender snap and triple chocolate flavor.

Traditional Scottish shortbread made with butter, flour, cornstarch, and sugar. A four-ingredient buttery cookie baked low and slow until just pale gold, then dusted with sugar while warm.

Cappuccino pistachio shortbread wedges dipped in chocolate and rolled in chopped pistachios. A buttery coffee-flavored cookie that looks bakery-counter elegant with minimal effort.

Whole grain shortbread made with amaranth flour, whole-wheat flour, rice flour, honey, and butter. Nutty, earthy, and naturally sweetened, this healthier shortbread bakes up in under 20 minutes.