449 shortbread recipes

Kay's shortbread cookies made with butter, powdered sugar, flour, and a touch of cornstarch for an ultra-tender crumble. Makes five to six dozen bite-sized cookies with optional cherry centers.

Classic British teatime shortbread cookies with just four ingredients: butter, sugar, flour, and salt. Buttery, crumbly, and pale golden with the traditional fork-pricked tops.

Scots shortbread with just three ingredients: flour, butter, and powdered sugar. Kneaded, patted thin, and baked low and slow until golden and crumbly.

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 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.

Buttery walnut shortbread scored into elegant wedges with a tender, sandy crumb. Just 5 ingredients and one pan for a cookie that melts on your tongue.

Jam shortbread bars sandwich a layer of cherry or raspberry preserves between two almond-rich shortbread layers. A buttery, almond-scented sliced bar for tea trays and holiday tins.

Classic shortbread wedges with almond extract, cornstarch for extra tenderness, and a whole almond pressed into each piece. A buttery, crumbly Scottish-style cookie baked in a round pan.

Orange shortbread bars with fresh orange zest and cornstarch for a melt-in-your-mouth sandy texture. Score before baking for clean, even cuts.

Buttery melt-in-your-mouth shortbread bars studded with chocolate chips. Made with rice flour for extra crumble, baked low and slow until golden. Just 5 ingredients and 8 minutes of prep.

Wheat-free shortbread cookies made with rice flour, barley flour, and rice syrup. Just 4 ingredients for a crisp, buttery-style cookie that's dairy-free and vegan-friendly too.

Buttery caramel macadamia shortbread made with brown sugar, rice flour, and cornstarch for a melt-in-your-mouth crumble. Bakes in one pan and cuts into 25 bars.

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.

This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.

Slice-and-bake coffee shortbread cookies with a melt-in-your-mouth butter crumb and an optional powdered sugar finish. Make the dough ahead and freeze for up to 2 months.

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