#shortbreadcookies

These Smoked Salt and Almond Shortbread Stars are a delicious combination of sweet and savory flavors, with a smokiness from the sea salt. The finely ground almonds give these buttery shortbread cookies a rich nutty flavor and a delicate crunch.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 teaspoon smoked sea salt. 1/2 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup finely ground almonds. Extra smoked sea salt, for sprinkling.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix in the vanilla extract and smoked sea salt until everything is well mixed. Slowly add the all-purpose flour and almonds that have been ground up to the butter mixture. Mix the dough until it holds together. Roll the dough into a ball, cover it with plastic wrap, and put it in the fridge for 30 minutes. Start by heating the oven to 350F 175C. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut out cookies in the shape of stars with cookie cutters and place them on a baking sheet lined with parchment paper. Add a little extra smoked sea salt to the top of each cookie to make them taste even better. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 45 minutes

Cook Time: 15 minutes

These buttery, melt-in-your-mouth Shortbread Cookies are a classic treat for any occasion.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes or simply cut into squares or circles using a knife. Place the cut-out cookies on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges of the cookies start to turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Transfer the cookies to a wire rack to cool completely. Once the cookies have cooled, dust them with powdered sugar. Enjoy your delicious Shortbread Cookies!

Prep Time: 20 minutes

Cook Time: 12-15

These Cranberry Pistachio Shortbread Cookies are a delightful holiday treat, combining the rich buttery flavor of shortbread with the festive crunch of pistachios and the tangy sweetness of dried cranberries. Perfect for sharing with loved ones or as a homemade holiday gift.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup dried cranberries, chopped. 1/2 cup pistachios, chopped. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt to the butter mixture, mixing until a dough forms. Fold in the chopped dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough. Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough log into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Cranberry Pistachio Shortbread Cookies are a delightful holiday treat, combining the rich buttery flavor of shortbread with the festive crunch of pistachios and the tangy sweetness of dried cranberries. Perfect for sharing with loved ones or as a homemade holiday gift.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup dried cranberries, chopped. 1/2 cup pistachios, chopped. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt to the butter mixture, mixing until a dough forms. Fold in the chopped dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough. Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough log into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Buckeye Peanut Butter and Chocolate Shortbread Cookies combine the irresistible flavors of peanut butter and chocolate in a delightful shortbread cookie. The creamy peanut butter filling adds a rich and nutty center, while the semisweet chocolate coating brings a smooth and indulgent finish to this scrumptious treat.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup creamy peanut butter. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1 tablespoon vegetable oil.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until smooth. Gradually add the all-purpose flour to the butter mixture and mix until a dough forms. In a separate bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract to make the peanut butter filling. Preheat your oven to 350F 175C. Take about 1 tablespoon of shortbread dough and flatten it in your palm. Place a teaspoon of peanut butter filling in the center and fold the edges over to form a ball. Repeat with the rest of the dough and filling. Place the filled dough balls on a baking sheet lined with parchment paper and gently press each cookie down with a fork to create a crisscross pattern. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the semisweet chocolate chips with the vegetable oil in 30-second intervals, stirring in between, until smooth. Dip each cooled cookie halfway into the melted chocolate and place them back on the wire rack to set. Allow the chocolate to cool and harden before serving. Enjoy your delicious Buckeye Peanut Butter and Chocolate Shortbread Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Easy Cherry Crumb Bars with Buttery Shortbread & Jammy Filling

Cherry Crumb Bars with buttery shortbread, bright jammy cherry filling, and crisp golden crumble—easy, make-ahead, perfect for potlucks and picnics—no-mess slices.

✅ Full recipe here 👇👇

These vegan shortbread cookies taste a lot like the traditional Chocolate Petit Ecolier cookies, but they are made without any gluten or dairy. They're buttery, crunchy, and have a layer of rich dark chocolate on top, so they're great for any event.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup vegan butter, softened. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup vegan dark chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Mix maple syrup, softened vegan butter, vanilla extract, salt, almond flour, and coconut flour in a bowl until a dough forms. Between two pieces of parchment paper, roll out the dough until it is about 1/4 inch thick. Cut out small circles or shapes with a cookie cutter. On a baking sheet that has been lined, put the cookies. Bake for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and put it on a wire rack to cool down completely. Use a microwave or a double boiler to melt the vegan dark chocolate chips. After the cookies have cooled, dip half of each one into the chocolate that has been melted. Put the dipped cookies on a baking sheet lined with parchment paper. Chill them in the fridge for 10 to 15 minutes, or until the chocolate is set.

Prep Time: 20 minutes

Cook Time: 10 minutes

The buttery richness of shortbread is combined with a smooth layer of semi-sweet chocolate in these Chocolate Covered Shortbread Cookies.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup semi-sweet chocolate chips. 1 tablespoon vegetable shortening.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut out your desired cookie shapes using cookie cutters. Place the cookies on the prepared baking sheet and chill in the refrigerator for about 15 minutes. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool completely on a wire rack. In a microwave-safe bowl, melt the chocolate chips and vegetable shortening together in short intervals, stirring between each interval, until smooth and fully melted. Dip each cooled cookie into the melted chocolate, coating one side entirely. Place the chocolate-coated cookies back on the parchment paper to let the chocolate set. You can drizzle any remaining melted chocolate over the cookies for an extra decorative touch. Allow the chocolate to fully set before serving or storing the cookies.

Prep Time: 30 minutes

Cook Time: 15 minutes