Who loves shortbread? We love shortbread!
Last Updated December 06, 2023
It might be the simplest cookie idea, but that doesn't make it less than marvelous. We love shortbread, that magical 3:2:1 mix of 3 parts flour, 2 parts fat, 1 part sugar that leaves almost endless room for experimentation and augmentation. Change up the flour—or don't use flour at all, you can make shortbread with ground almond "flour." Use oil instead of butter, try out different sweeteners. We think shortbread is the perfect canvas to inspire some baking exploration and creativity. Take these recipes as a starting point, and springboard into your own cookie magic. Just be sure to let us know what you invent.
Festive Matcha Almond Shortbread
This delicate shortbread is naturally grain and gluten-free—it's made with almond flour. The matcha lends a bright festive green, and the dark chocolate is a decadent finish to the not-so-sweet...
Wormwood Black Pepper Shortbread
Wormwood’s distinctive scent and flavor are the stars of this simple shortbread with a bite. Goat milk butter, if accessible, has a mild but tangy taste which pairs well with the herbaceous taste of...
Parmesan and Spruce Tip Shortbreads
These savory shortbreads are a perfect complement to Miche Genest's special holiday drinks, the Yukon Rob Roy and the Holiday Almond Cocktail. Parmesean cheese and spruce tips work together for a...
Rose Shortbread
Shortbread is one of the simplest cookies, and it is based on a 1-2-3 ratio. 1 part sugar, 2 parts fat, 3 parts flour. I’ve given weights as well as volume measurements since I usually make it with...
Nutty Oat Shortbread
This oat shortbread is gluten free and has a special Alaska touch with birch syrup sweetener. Read about birch syrup in "Birch, Birch, Everywhere," a story by Bree Kessler from our Spring 2020 issue...
