shortbread cookie

Marc Murphy's shortbread cookies are made even more decadent with a layer of cookie butter and a dark chocolate topping. Finish each square with a sprinkle of salt.

Millionaire Shortbread Cookies

salt

condensed milk

brown sugar (not packed)

cookie butter,

dark chocolate, chopped

vegetable oil

Flaky salt, such as fleur de sel

unsalted butter,

all-purpose flour,

sugar

MILLIONAIRE SHORTBREAD COOKIESClaire RobinsonFood NetworkButter, Flour, Sugar, Sweetened Condensed Milk, Light Brown Sugar, Cookie Butter, Fine Salt,Dark Chocolate, Vegetable Oil, Flakey Salt

For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess. 

Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. 

For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. 

For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

<span>What seemed like a simple recipe was actually a bit complicated.  I had to use more than twice as much butter to get the cookie layer to resemble anything like a dough, and it took about 27 minutes to cook.</span><br /><br /><div>A regular can of sweetened condensed milk is only 1.25 cups, so I had to improvise and make my own using powdered milk, butter, etc. to make up for the last quarter cup.  I didn't want to risk not having enough of the caramel for the middle layer!  This recipe should be adjusted to use two cans of condensed milk - I certainly wouldn't have minded a thicker middle layer.  It also never turned "amber" but it did thicken up a bit, and turned out to be a nice caramel layer after everything cooled down.</div><div><br /></div><div>I also used twice as much chocolate as called for - the top layer was far too thin!</div><div><br /></div><div>I just put the finished dish in the refrigerator overnight and cut it up in the morning.  The chocolate layer gets hard, but it you let it sit for a few minutes before cutting, it will be fine.  I also recommend putting a layer of parchment paper in the bottom of your dish and extending it over the sides of the handles so you can lift it out of the dish to cut it more easily.</div>

Love this recipe! I try to make it for Christmas favors, but eat a good bit myself!!! Time consuming, but worth it!

I made this and won our cookie contest. I had to make some adjustments to recipe. For me, the amounts for the middle and top layers needed to be increased so that it could cover the entire 9x13 Pyrex I used. For shortbread, I followed recipe as directed. i sprayed baking dish with cooking spray, then baked for 22 minutes so it was golden brown. Cooled for an hour. Cookie butter layer needed to taste more like cookie butter and less like caramel so I added more Cookie Butter. I used 2/3 cup of Speculous Cookie Butter. It was just enough to spread over the entire shortbread layer. For the chocolate layer, I melted 1 cup of semi-sweet chocolate chips with 1 tablespoon of coconut oil. Chocolate layer needs to cool in the fridge overnight. I peeked in fridge every hour and finally decided to deal with it in the morning. The final result was a cookie that tasted like a Twix candy. People loved it.

Fail.  Caramel layer was very thick and was barely spreadable on the shortbread. i ended up just peeling it off and leaving it on a plate.  DH occasionally snips off a bit as a snack.  I don't because it feels like it could pull out my fillings! Didn't bother to try chocolate layer.  Many better recipes to get this flavor combination.  Don't waste your time or money.

Surprisingly not overly sweet, was expecting a real rich bar. Caramel layer was cooked longer then directed, also with the shortbread. Lack of sweetness is probably due to the crust layer being so much thicker then the other two layers. I had to add double the dark chocolate to have enough to spread. Do yourself a favor and add parchment for less mess. Otherwise, real chewy but a tasty treat. 

Have made multiple times now and they always turn out great.  Just make sure not to over cook the middle layer, it never seems to take the full 15 minutes.  Besides that just follow the recipe and they should turn out delicious!

While I didn't have a problem with the cookies separating or the caramel getting too hard, we just felt like these were bland, and nothing especially great.  The shortbread layer had to cook much longer for me, as did the caramel layer, and it just didn't taste great for us.

Very good, because of the previous reviews I was careful not to overcook the middle layer.  I will make more!

They do taste good but they don't go together well.  I took the advice of the others and carefully monitored everything but still, the top two layers separate from the bottom.  The shortbread layer never really sets into a solid cookie so it's just two delicious layers on top of a pile of crumbs.

Pecan Shortbread

unsalted butter, room temperature

vanilla extract

almond extract

all-purpose flour

pecans

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

I have to wonder if the people having trouble with this recipe are using 3/4 cup of butter instead of 3/4 pound. This dough does not have problems coming together. Some chocolate chip cookie recipes have only 1/2 pound of butter to the same amount of flour - granted, they add an egg, but this dough should still not be "too crumbly."

Everybody simply LOVES these cookies!!  That's why I always try to make them at least once or twice a year.  Of all the hundreds of varieties of cookies I make....this is one of the Top 10 of my most requested recipes.  In fact, last week when I made these for a memorial service refreshment tray....I received another request for the recipe.  Bravo, Ina!

I made these for my boyfriend whose favorite cookies are Pecan Sandies.  These are way better (of course!) and so simple to make.

I think people here aren't aerating their flour before measuring it. It should be fluffy and light, not compacted when you measure it, and this is easily done with a fork or spoon before measuring. Also, only dry measuring cups should be used for flour, sugar, chopped nuts, etc. (the kind that are in individual graduated amounts: 1 cup, 1/2 cup, 1/3 cup, etc.). If you're using a glass Pyrex liquid measurement cup to measure dry ingredients, this recipe won't come out correctly. 

Also, overworking any pastry dough (and cookies are considered pastry) will make the finished product hard and tough.

This is the simplest cookie recipe ever, and one of the best. Ina gives weight measurements, which is the most precise way of putting together any baked good. If you don't have a kitchen scale, use a light hand and the proper measuring cups to do this recipe.  Agree with other posters: rolling them into logs, wrapping, chilling and slicing them is the way to go with these cookies.

So good!  I made them smaller - used a 1" round cookie cutter - and thinner - about 1/4" - and baked them about 18 minutes.  Perfect little one-bite cookie for an event at my store. I had to use my bench scraper to get them onto the cookie sheet because they probably were not cold enough but smashed out the scraps and cut more rounds and they look perfect!

For even faster, easier cookies, try using your food processor. Put all the ingredients into the processor at once, adding the softened, cubed butter and extracts last (on top of the flour and sugar). Process just until a soft dough has begun to form. Don't overdo it! The nuts will get finely ground, but my family and I don't mind that since the texture and flavor are always perfect. One caveat: make sure all the ingredients will fit in your food processor. Some are smaller than others.<div><br /></div><div><br /><div>  </div></div>

I prepped the dough yesterday and rolled into a log like another reviewer suggested, wrapped it up in plastic wrap and refrigerated overnight. Fast forward to this morning...I took my log out, sliced, and baked as directed. 

OMG, these are the best cookies ever!!! I enjoyed one with my morning coffee. 

The best cookies ever!  One suggestion to make it even easier:  Instead of rolling the dough out and cutting shapes, make a log wrapped in wax paper and refrigerate for an hour or so, then cut into slices for cookies.  Lickity split!

https://www.foodnetwork.com/videos/inas-pecan-shortbread-0168980

Making perfect pecan shortbread cookies is a snap: watch how Ina does it.

Ina's Pecan Shortbread

Chocolate Shortbread With White Chocolate Sauce

bittersweet chocolate

semisweet chocolate

unsalted butter, softened,

heavy cream

white chocolate,

sour cream,

Chocolate Shortbread with White Chocolate Sauce

In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler. Cool chocolate to room temperature.

Make the shortbread dough: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Blend until smooth and "creamed," 3 to 5 minutes. Mix in the cooled melted chocolate.

Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix . Remove the dough from the bowl and refrigerate for a few minutes to chill.

Make the chocolate sauce: In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature.

Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan. Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.

Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.

I just found this cookie recipe on the internet.  I loved these cookies.  Easy to make.  Good with or without the dipping sauce. Without the dipping sauce, they taste dark chocolaty.  With the dipping sauce they are sweeter.  So a combination for all to enjoy.  

The cookie came out great and the sauce was excellent. I made them to give as little gifts to friends and everyone said how good they were.  Will be making again but this time for myself since i had to give most of them away.

I wasn't interested in the sauce, but the cookie was quite good. Probably could have cut out some of the butter with no harm to the recipe -- they were a little too greasy. But overall, a good shortbread recipe. Very simple and quick.

I didn't have any white chocolate or sour cream available, so I didn't make the sauce. I had no issue making these cookies and didn't even have to use my electric mixer! I just used a whisk. I also melted my chocolate in the microwave (with just a little water, since microwaves remove precious h2o, which is NO BUENO for chocolate!). These were SO easy to make and are ow going to be one of my stand-by quick cookies! Thanks, Alex!

This was one of the most unbelievable cookies I have ever made. The sauce was decadent, the cookie rich and delicious. Definitely add these to your holiday treat repertoire!

I decided to make these as our 'cookies for Santa' this past Christmas. THE most decadent, fabulous cookie recipe I've ever eaten! I didn't have quite the right pan for the dough, but it still turned out great. The whole family loved them, and I thought the dipping sauce was just divine!

Nothing about this worked for me. I thought I followed the recipe exactly, but... The cookie crumbled, literally. The dipping sauce set up like icing. 

The recipe says bake until firm to the touch. After baking 40 minutes the cookie was still goo in the middle. I baked another 10 minutes and took it from the oven, still not firm to the touch. Let it cool in the pan and it was brittle and crumbly.

The icing I don't know what to say. I measured everything with a kitchen scale. Maybe I should have used a measuring cup. I'm really not normally a cooking failure. But, this one really takes the cake... or, the cookie.

Who needs a dipping sauce when you have near chocolate perfection already? I made these as directed but did not refregerate the dough at all before I put it into the baking pan.I was able to get it to a perfectly even thickness by using the back of a pancake turner/spatula(after I first pushed it out well with my hands).
I had to try one of these as soon as I could let them cool enough to get out of the pan. at first I was sorely dissappointed, but after they sit for 24 hours in a tightly covered pan the flavor takes on a more subtle, but still boldly Chocolate taste with the flakeyness of shortbread. How could you go wrong with Butter and chocolate??

this isn't the most fantastic shortbread, but it isn't bad. 4 stars on that, since i couldn't bring myself to add cream, chocolate, and sour cream to an already fattening treat. i think i might drizzle some white chocolate on top though, just to make it pretty :)

I JUST WANTED PLAIN SHORTBREAD, THIS "TWELVE DAYS OF CHRISTMAS' RECIPE CAME IN MY MAILBOX SO I TWEAKED IT &amp; LEFT OUT THE CHOCOLATE AS WELL AS THE DIP.  ONCE YOU DO THAT, IT IS JUST AVERAGE SHORTBREAD.......HOW CAN YOU INPROVE OR DETRACT FROM BUTTER, SUGAR, &amp; FLOUR????.......THEREFORE, IT GOT A 4-STAR RATING.  THE IDEA OF USING THE 9X13 PAN WAS A NEW/GOOD IDEA, BUT I HAD TO PLACE PLASTIC WRAP ON TOP OF THE DOUGH TO REALLY PUSH IT AROUND THE PAN.......DIFFICULT DOUGH TO WORK WITH.  WITH SHORTBREAD, YOU HAVE TO MAKE SURE ALL DOUGH IS EVEN OR THE BAKING TIME WILL BE OFF FOR THE PAN AS A WHOLE.  I GUESS I PREFER COOKS ILLUSTRATED METHOD.....PUT DOUGH IN A 9" ROUND CAKE PAN, &amp; FLATTEN WITH ANOTHER 9" PAN INSIDE......NICE &amp; EVEN, WISH I WOULD HAVE USED THAT RECIPE INSTEAD.

https://www.foodnetwork.com/videos/chocolate-shortbread-cookies-0112591

Chef Alex makes chocolate shortbread cookies with a dipping sauce.

Chocolate Shortbread Cookies

Earl Grey Shortbread Cookies

tea leaves

confectioners' sugar

(2 sticks) butter, room temperature

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

I really enjoyed this recipe.  I agree with others that used 3 T. instead of 2 T. of earl gray tea leaves.  

For all the people saying this recipe is a rip-off or "plagarism" of Martha Stewart - it is not.  I have made the Martha Stewart version in the past, and it tasted pretty bad - not enough sugar (only 1/2 c. vs. this recipe's 3/4 c. - MS version tasted like savory butter "crackers" instead of cookies.  Also, Martha Stewart's version calls for a 350 degree oven, instead of 375 degrees, it calls for freezing the dough instead of chilling, AND it calls for creaming the butter and sugar instead of pulsing in a food processor.  NOT the same proportion of ingredients, NOT the same instructions for putting together.  Are you going to also accuse your grandmother of "copying" Martha Stewart just because she makes a Banana Bread, and Martha Stewart also has a published Banana Bread recipe?  Sheesh.  Lighten up people.

I love this recipe!  I have made some modifications to it.  1. I use loose leave tea and then grind it up in a mortar and pestle to bring the flavor out more.  The oils are released from the leaves at that point.  2. I use 3 tablespoons of the tea instead of just 2.  And 3. I add in a full cup of powdered sugar instead of 3/4 cup.  I have also chilled it in a flat disc for a half hour before rolling it out to use cookie cutters.  Everyone that's had them, loves them!<div><br /></div><div>I have tried substituting about 2 tablespoons of brewed tea in place of 2 tablespoons of butter, and it worked out ok, but it was a bit more moist.  The tea flavor was great though!  These are definitely worth the work!</div>

Ohhh gosh!! This recipe was absolutely phenomenal!! I loved the difference the tea made. I used Peach and Mango Tea instead of Earl Grey and added a tad of honey! They tasted amazing and this has to be one of the best cookies I have made! Also since it is a Tea cookie, I made a cute honey citrus glaze to compliment them. It's super easy...just honey, sugar, lime, and orange. Anywho I think this recipe is superrr!!  

After resting the cookie log, I rolled it in sugar so the edges had a crackly sweet crust. Will be giving them out for the holidays, maybe with a little bit of citrus zest as well. I also used the kitchen aid and creamed the butter and sugar together until pale, and it worked just as well. I will soon be trying with other teas in my pantry. 

This is a great shortbread recipe, super easy, delicious and very easy to roll out. The cookies are sturdy and make a great Christmas gift.

These just came out of the oven....and they are amazing. Perfect texture. I used a Lavender Earl Grey tea to make them just a little extra. Making the dough  in the food processor was so simple. These will become a staple in my kitchen.

They turned out perfect! I felt so smart using tea in the cookies! 

I can't view the video. where else can I view the vid?

These were sooo good! I halved the batch and my boyfriend and I ate almost all of them after dinner! But I forgot that Earl Grey tea has caffeine, which is probably why I’m wired and writing this review at 1:30 am instead of sleeping...

https://www.foodnetwork.com/videos/earl-grey-shortbread-cookies-0136142

These fragrant cookies are flavored with Earl Grey tea and vanilla extract.

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Shortbread Cookies

sugar,

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

I made mine in heart shapes for valentines.  Delicious.  Very easy.  Winner. 

<span>Learn from my mistakes! :) Tips for success: 1. Sift the flour BEFORE you measure. Otherwise you will have too much flour and a crumbly dough that won't come together. 2. Soften the butter (3 sticks) by leaving it out for a few hours, not by warming in the microwave. Butter that is too warm or uneven and partially melted can also make crumbly dough (and affect the texture after its baked). 3. Don't over mix once you add the flour. That will make the cookies tough.</span><div><br /></div>

Hands down the best recipe ever!! I make this every year at Christmas and use a snowflake cookie cutter. I made 6 batches this year, evey year I make more.  My friends hide them from their family members. The snowflake cutter makes people slow down and enjoy this cookie. They break off each "leg" of the snowflake and savor every bite....I just love to hear how this recipe makes them feel. I dust with powdered sugar and omit the chocolate. If I used the chocolate they would lose their minds. 

Five star recipe these cookies are delicious followed recipe as directed no modifications and they are awsome so tasty! like always Ina’s recipes never disappoint 

Love this classic recipe!! I've been baking/ cooking since I was 3 years old.. that's 43 years.. I love all of your recipes! Reminds me of all the recipes from my grandparents too! 

Tremendous recipe. Substituted stevia for the sugar, which worked well. Measured my flour and salt before sifting, and dough still came together beautifully. It works better if you follow the written instructions rather than the video and cream the butter and sugar together first, then add vanilla, then the dry ingredients gradually. Rather than the lowest setting on my Kitchenaid mixer, I used setting 2. My oven is typically spot on with recipes, but this one had to bake 28 minutes to get some slight browning. Cookies were still flaky and buttery, just like a good shortbread should be. I want to try this dough with peppermint chips and dark chocolate, as well as cranberry-orange and white chocolate. I had trouble getting my chocolate coating as thin as I wanted it by drizzling so will probably use a small knife next time for just a touch of decadence on top. Freezing for 5-10 minutes after adding chocolate helps it set.

I want this recipe to work for me but it never does. And I'd love any ideas.<div>I sifted the flower before measuring -- big difference in volume!</div><div>I soften the butter (3/4 lb) and it creamed very nicely with the sugar. But the dough never comes together. The only way I can get the dough to work is to warm it up in my hands and keep pushing it together while rolling it out.</div><div>That said - I love the flavor of these cookies so I hope someone has a bright idea for me. And I'm a big Ina fan and hate that I can't get this to work for me.</div><div><br /></div><div>Does anyone else notice that the video shows her putting ALL ingredients into the mixer at once? Maybe I should try that.</div>

Make sure you use 3 sticks of butter. I think those with a crumbly mess read it wrong and only used 3/4 cup of butter. Also, let your sticks of butter sit out overnight to insure it is soft enough. That should take care of the crumbly dough issue. 
My granddaughter and I make these every Christmas and we just love the buttery flavor. 
Perfect cookies every time!

Make sure you put in 3/4 of a pound of the butter which comes out to 3 sticks of butter not 3/4 of a cup.<div>I love these cookies!</div><div>I almost made that mistake, its easy to do.</div>

This recipe is delicious as is. This time, though, I left the vanilla out and added the zest of one orange, 1/2 tsp of salt and 1/2 tsp of almond extract. They came out amazing.

https://www.foodnetwork.com/videos/inas-shortbread-cookie-recipe-0170456

Ina's shortbread cookie recipe is possibly the easiest you'll ever find.

Ina's Shortbread Cookie Recipe

Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

powdered sugar

unsalted

water

Plus extra powdered sugar, for dusting finished cookies

Claire Robinsons Shortbread Trio on a Seafoam Green Plate

Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!

Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.

Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

The Classic version is OUR FAVORITE EVER!!!  The owner's wife at our favorite pizza place in Reno, NV, made shortbread like this when my kids were growing up... I'm so excited to have found this melt-in-your mouth recipe!

Love these cookies! I infused the butter with the loose tea from 2 tea bags over night for a more of the warming chia flavor! Yum! 

This is more a butter cookie than a shortbread only thing missing was eggs

So easy, and I love the chai spice tea version. Yummy with a cup of coffee.

Great with my Earl Grey tea, crumbles wonderfully in your mouth, but it never crumbles when you pick it up. I’d definitely say yes to this cookie!

Easy and quick to prepare, provides a great base to upscale the recipe with the suggested chai, pecan or an invention of your own choice - is jalapeño shortbread a bit too much? 

I loved how little ingredients were needed, I was craving to bake but barely had anything, I searched and searched but couldn’t find any recipes with little ingredients. However, yours are easy, quick, and a money saver! However, I saw a yield of 65 cookies or so, but only managed 13 cookies, and that was after I made the log 7’’. I do think others should try tripling the recipe to get 65 but God knows what would happen to the food processor. I did like this recipe, but why so much butter? I understand it helps the cookies, and I thought it would be worth it to risk all of the butter in my fridge for 65, but it’s not woth it for 13. Even though, I still love this recipe and will continue to use it! I send all my love!

Delicious as is, almost as good as my mom’s recipe which is easier to make.

Easy and fantastic, but not even close to a 65 yield.  I rolled my dough out to about 2 inches  and it was a  13" log, not sure how one would get a 5 inch roll with a 2-1/2 inch wide measurement. But no matter--this is a really easy recipe (I made with pecans) for A+ reviews.  Trying gluten-free flour today.

Salted Butter Chocolate Chunk Shortbread

brown sugar

Demerara, turbinado, raw or sanding sugar, for rolling

Flaky sea salt,

Alison Roman's Salted Butter Chocolate Chunk Shortbread for the Last Call for Summer episode of The Kitchen, as seen on Food Network.

Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)

Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)

When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.

Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.

Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool. 

I threw my chocolate chip cookie recipe away.  These are, BY FAR, the most delicious, fantabulous, amazing, stupendous cookie EVER!! Everyone who has ever tasted them, after their first bite, roll their eyes heavenward and says "OMG, OMG ".  I will always keep a roll of this dough in the freezer for "emergencies".            Barbara G.                                                             

I am chocolate chip cookie fanatic and this is a great alternative! Loved it. Easy. I am not a great baker and this turned out just as expected. Will repeat!

Loved these cookies, not too sweet, perfect for serving with tea or coffee. Some slices crumbled a little when my knife hit a chocolate chunk, but it only took a second to press them back together. (If you're wanting to avoid this issue, replacing the chocolate chunks with mini chocolate chips should do the trick.) I chilled the dough 30min in the freezer and skipped the egg wash. Cookies turned out sturdy but still soft in the middle - just perfect. Will be making them again!

I read all these reviews hoping for some clarity in case my dough was a disaster... I saw nothing so I went ahead.  It was way too crumbly and didn’t come together.  I realized that the dough is just like Barefoot’s Parmesan Thyme crackers.  To make those better, you add a little more water to the dough, so I did that here (this recipe calls for no water).  The dough came together wonderfully and the cookies turned out great.  If you’re having issues with crumbly dough, don’t be afraid to add some water.  They turned out perfectly :)

I’ve made this recipe 4 times already. Best cookies ever.  They’ve come out perfect every timeI have no self control when I make these. 

These are lovely cookies. The dough is really crumbly, so I had to squeeze a few back together after slicing. It's probably not a good recipe if you want perfectly uniform cookies. 1/2 inch seemed really thick to me, so I sliced the two logs into 32 cookies instead of 24. Also, I skipped the egg wash and demerara sugar, and nobody missed the extra sweetness. Tender, crisp, and perfect balance of sweet and salty.

Awesome recipe. These are like a fancy version of your favourite shortbread. Will make again for sure. 

If you love shortbread, and want to skip dipping the ends in melted chocolate a la Martha Stewart, this is a much easier and tastier version. The dough was not difficult for me to handle, maybe mix it just a tad more so it comes together thoroughly. Very tender, flaky, buttery, chocolatey, salty. Perfect!

Literally just pulled a batch from the oven 30 minutes ago. While this recipe will never replace my go-to chocolate chip or shortbread recipes, it is a nice addition to my recipe file. The dough is crumbly and don't you dare try to transfer these to cooling racks until very cooled down. Mine literally fell apart when warm. They aren't sickening sweet and rolling them in demerara sugar then sprinkling with sea salt is spot on. The recipe said you get 24 cookies but I got 30 (counting the deformed ends, which I ate before anyone saw - rofl). Probably doesn't travel well so these will not be a part of my Christmas "care packages" for family &amp; friends. Good cookie overall.

Pretzel shortbread was created by Lost Bread Co. in Philadelphia as a way to use up stale pretzels and has since gained a cult following. To create our own version, we started with a classic shortbread base and tested it with a variety of pretzel styles to find our favorite. Butter pretzels were the winners--though regular pretzel thins and old-fashioned pretzels also work. A baking soda and egg wash gives these cookies a deep brown color and shine--like a pretzel rod--and pretzel salt really drives home this cookie's origins (although coarse salt or even demerara sugar will work too). The resulting cookie is salty, sweet, buttery and crunchy.

Pretzel Shortbread

butter-style pretzels,

all-purpose flour (see Cook's Note)

cornstarch

(1 1/2 cups) unsalted butter,

dark brown sugar

baking soda

egg,

salt salt

chocolate chips

coconut oil

Description: Food Network Kitchen's Pretzel Shortbread. Keywords: Butter-Style Pretzels, Cornstarch, Confectioners’ Sugar, Dark Brown Sugar, Egg, Pretzel Salt, Semisweet Chocolate Chips.

Process the pretzels in a food processor until finely ground and the consistency of flour. Measure 1/2 cup of the ground pretzels into a bowl (discard any remaining ground pretzels). Whisk in the flour, cornstarch, confectioner' sugar and fine salt.

Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 2 minutes. Add half of the flour mixture and mix on low just to combine, about 20 seconds. Add the remaining flour mixture and mix on low until it comes together to form a dough.  

Turn the dough out onto a 14-inch piece of parchment and form into a ball. Place the parchment in a 9-by-13-inch jelly roll pan or baking sheet and press the dough into an even rectangle the size of the pan using the bottom of a measuring cup. Cut the dough in half horizontally, then cut in half vertically to make 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends might be less than perfect, but that’s ok). Freeze for 20 minutes. 

Position a rack in the middle of the oven and preheat to 350 degrees F.  

Add the baking soda to 1/2 cup warm water and mix well.  

Brush the dough evenly with the baking soda mixture and then with the beaten egg. Sprinkle with the pretzel salt.  

Bake, rotating the pan halfway through, until the shortbread is deep brown and cooked through, 45 to 55 minutes. Let stand for 5 minutes in the pan, then carefully lift the shortbread onto a cutting board. Using the previous cuts as a guide, carefully cut into bars. Let cool completely, about 25 minutes.  

Melt the chocolate chips and coconut oil in a double boiler over low heat. Transfer to a small bowl. Dip the lower third of each cookie in the chocolate and place on a clean piece of parchment. Refrigerate for 10 minutes to allow the chocolate to harden. Store the cookies in an airtight container for up to 5 days. 

White Chocolate Shortbread Cookies

white chocolate (not almond bark), chopped

Rainbow sprinkles, to decorate

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.

Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.

Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.

Made my first batch of these and before I did I read all the reviews.  I decided to put all the butter to include that extra tablespoon in the batter.  I also sifted the flour and and cornstarch and then mixed them together with a fork will they were blended.  I used my mixer with the regular paddle and added the flour mixture to the creamed butter and sugar slowly.  I then let it mix until it started to hold together and was well blended.  I turned it out and formed the ball to refrigerate the dough as directed.  I took the tip from one of the reviews and rolled the dough into a long log and cut my cookies at "fat" 1/4" thickness.  Oh, my gosh these really do melt in your mouth! YUMMY!

Sane here very dry didn’t hold together

These are really dry and I even added more butter than what the recipe called for.  And then the hardened chocolate as they cool just gives them a weird overall texture.  Not a good recipe at all.  

<div>I didn't even reach the point of rolling out the dough so I can't give my experience with that. <br /></div><div>However, I am writing to say my dough did not hold together at all even after adding more butter. <br /></div><div>This could very well have been my fault because, after the fact, I realized I forgot to sift the dry ingredients into the butter &amp; sugar. I used a mixer, which Ree did in the video, to blend the ingredients although the directions say use a pastry cutter.<br /></div><div>Ree's dough held together A LOT better than mine. <br /></div><div>So let this serve as a "heads up" regarding the sifting.</div><div>Hopefully you will have better luck, especially since these cookies LOOK so "pretty" &amp; different.<br /></div>

I could not get this dough to roll out. It just fell apart. I ended up rolling in my hand and made balls. The flavor was good, but such a mess!

Yum , seriously the best shortbread cookie recipe I have ever made. This will be my go to cookie recipe for holidays. They melt in your mouth , 100% would recommend to anyone.

https://www.foodnetwork.com/videos/rees-shortbread-cookies-0232448

Ree uses melted white chocolate to decorate her buttery shortbread cookies.

Ree's Shortbread Cookies

This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.

Classic Shortbread

Food Network Kitchen's Classic Shortbread from 12 Days of Cookies  for THE ULTIMATE FRIENDSGIVING/12 DAYS OF COOKIES/LAST-MINUTE SIDES, as seen on Food Network

Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.

Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork. 

Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops. 

Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.

My 18-month-old was starting a pre-nap meltdown. I happened to have one of these bars of buttery gloriousness on hand. Crying paused when I gave him a piece. As soon as the cookie hit his tastebuds, he was all smiles and happy baby wiggles. Definitely going in the rotation of frequently made cookies in this house!

This came out fantastic.  I would perhaps add a bit more sugar as they are a bit flavorless.

https://www.foodnetwork.com/videos/classic-shortbread-0261962

This easy shortbread recipe is crisp, crumbly and tender.

Like most folks, I have a go-to list of tried-and-true cookies that I bake and give year-round. While I like them all, my shortbread cookie is my go-to fave for all occasions — its flavor and shape variations make it truly evergreen. For example, the triangle version was the recipe of choice for my holiday cookie swap, and I brought the round version to The Big Summer Potluck blogger getaway hosted by my talented friends Pam Anderson and her daughters Maggy and Sharon. The combination of cake flour, cornstarch, and confectioners' sugar adds a tender, meltaway texture to these shortbread cookies. The small amount of stone-ground cornmeal adds a touch of crunchy texture, and the addition of the rosemary and salt makes each bite of shortbread at once slightly sweet, slightly savory, and wonderfully fragrant.

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