259 shortbread cookie recipes

Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

Nutty Roca cookies: a buttery shortbread bar topped with melted chocolate and pressed-in nuts, inspired by the famous Almond Roca toffee candy. Two-step bake-and-spread for 48 bars.

Sugarless heart cookies sweetened with sugar-free fruit gelatin instead of granulated sugar. Roll-and-cut shortbread-style dough, six ingredients, flavor and color come straight from the gelatin packet.

Christmas Linzer cookies, tender ground-hazelnut shortbread sandwiched with raspberry jam and dusted with powdered sugar, jam peeking through a cut-out window. A nutty, festive take on the Austrian classic.

Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.

Walk to school cookies: buttery slice-and-bake shortbread with chopped pecans, dusted with powdered sugar. Make-ahead icebox cookies sturdy enough to survive a backpack and lunchbox.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Cream filbert cookies with a whole hazelnut hidden inside each shortbread ball, glazed in vanilla icing and rolled in sugar. Vintage Pacific Northwest holiday cookie with a sweet crackly finish.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Maple syrup shortbread bars with a buttery shortbread base topped with a brown sugar, maple syrup, and toasted walnut layer. A two-layer cookie bar that's part shortbread, part praline.