128 shortbread recipes

Simple shortbread cookies with butter, powdered sugar, and flour. Roll thin, cut into fun shapes, and bake until the edges turn golden. Only 4 ingredients and about 50 minutes start to finish.

These buttery shortbreads melt in your mouth. Honey lends the delicious sweetness to these shortbreads, and pecans add yummy nuttiness.

Shortbread pecan rum balls are a no-bake holiday cookie made with crushed shortbread, toasted pecans, dark rum, and dark corn syrup. Five ingredients, twenty minutes, no oven required.

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.

Chocolate egg shortbread thumbprint cookies filled with raspberry jam and topped with a chocolate egg, then drizzled with powdered sugar glaze. A fun Easter baking project kids love.

Bite sized shortbread cookie with icing and sprinkles.

Diabetic-friendly shortbread cookies made with reduced-calorie margarine, fructose, and butter flavoring. Just 5 ingredients, 20 minutes, and you've got 24 light, crispy cookies without the sugar spike.

Egg yolk shortbread bakes a richer-than-classic Scottish biscuit with butter, sugar, flour, and a single yolk for extra tenderness and golden color. Fork-marked, two-stage baked for delicate crisp edges.

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.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.

Chocolate shortbread made with just 5 ingredients: butter, powdered sugar, cocoa, vanilla, and flour. Rich, crumbly, and baked low and slow in a shortbread pan.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Caramel shortbread squares with a buttery crumble base and thick, chewy toffee layer made with condensed milk and corn syrup. Chills overnight and inverts for clean slicing.

Buttery tangerine shortbread with fresh citrus peel and juice baked into a crisp, golden wedge. Only 5 ingredients for a melt-in-your-mouth cookie that's easy to make in bulk.

Meltaway coconut shortbread cookies with butter, shortening, and flaked coconut, sliced from a chilled log and dipped in powdered sugar. Crumbly, tender icebox cookies.

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.