Best Shortbread Cookies Recipes

Guests will love this simple shortbread cookie sandwich using your leftover Trefoil cookies. Spread a dollop of Nutella or chocolate-hazelnut spread and then add a toasted marshmallow for a delicious cookie sandwich treat.

These orange-flavored khasta biscuits are inspired by the recipe of my mother. I have eaten her shortbread cookies a million times in my life but every time they tasted exactly the same, lightly sweetened, with just a tad bit of salt and cumin — just enough to command their presence. These are typically served with hot milk, coffee, or chai. See all dessert recipes.

These cookies will melt in your mouth and leave you wanting more. Try this recipe. Ingredients * 1-½ cup Sifted All-Purpose Flour * ¼ teaspoons Salt * 1 cup Butter * ½ cups Sugar * 1 teaspoon Vanilla * 6-⅜ ounces, weight Semisweet Chocolate Preparation Instructions Preheat oven to 350 F with the rack in the middle of the oven. Whisk the flour with the salt in a medium sized bowl. Set aside. Next beat the the butter until smooth and creamy (about 1 minute). Add the sugar and vanilla and beat until smooth (about 2 minutes). Combine the wet and the dry ingredients and mix until combined. Cover the dough and refrigerate for one hour or until easy to handle. On a well-floured surface, roll out the dough to 1/4 inch thickness using a rolling pin. Using the heart-shaped cookie cutter, cut 25 cookies. Place cookies in the refrigerator for about 15 minutes. Next place cookies on a greased baking sheet and bake 10 minutes until light golden. Let cool. After that melt the chocolate in a double boiler. Once chocolate has melted, remove it from the heat. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once chocolate has set, transfer cookies to cooling rack to dry thoroughly. Serve and enjoy.

On a recent trip to Scotland, I ate my body weight in shortbread. The Scots are known as the originators of shortbread and I was seeking out any new bits of knowledge that could perfect the Miette version. The perfection of this cookie lies not in a secret ingredient, but in quality ingredients. This lemon shortbread recipe takes the tart, fresh flavor of lemons and contrasts it beautifully with the richness of butter. In the walnut variation, the nuts add a wonderful earthy taste that we accentuate with sea salt. It is important to stop mixing just at the point when the dough clumps together. This prevents the cookies from becoming tough. Freezing the dough makes the cookies more crumbly and helps them maintain their shape while baking. Don’t under bake these cookies. They should be golden brown.

Grate some fresh lemon zest into your whipped cream and add a few layers of prepared lemon curd in between cookies and whipped cream. To finish, top the finished lemon icebox cake with fresh blueberries and chopped pistachios.