This classic shortbread recipe is a timeless holiday favorite. Simple yet utterly delicious, these buttery cookies are perfect for sharing, gifting, or simply enjoying with a warm cup of tea. A truly authentic taste of tradition for the festive season!

For the Shortbread:

• ¾ cups unsalted butter, softened to room temperature
• ½ cup granulated sugar, plus extra for sprinkling on top
• ½ teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour, sifted
• ⅛ teaspoon fine sea salt

For the Optional Chocolate Drizzle:

• ¼ cup dark chocolate chips (or your favorite chocolate)
• 1–2 teaspoons coconut oil (helps with melting and shine)
• Optional decorations: edible dried roses, finely chopped toasted nuts (like pecans or almonds), toasted coconut flakes, dried lavender buds

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium-sized mixing bowl, combine the granulated sugar, all-purpose flour, and salt. Whisk briefly with a fork to ensure all dry ingredients are evenly distributed.
3. Cut the room temperature butter into small, pea-sized pieces. Add these butter pieces and the vanilla extract to the flour mixture. Using the back of a fork, a pastry cutter, or an electric mixer with a paddle attachment on low speed, mix until the mixture begins to come together and form a ball of dough. Be careful not to overmix, as this can lead to tough shortbread.
4. Gently use your hands to gather the dough into a cohesive ball. Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This chilling step is crucial for preventing the cookies from spreading too much during baking and ensuring that signature tender crumb.
5. Once the dough is chilled, lightly dust a clean, flat surface with a little flour. Roll out the shortbread dough to approximately ½ inch thick. Using a sharp knife or a cookie cutter, cut the dough into your desired shapes, traditionally 1×1 inch squares or small rectangles. (At this point, you can get creative! I’ve experimented by gently pressing edible lavender, rose petals, or toasted coconut onto some of the dough pieces before baking. You can also leave them plain and add toppings after baking with the chocolate drizzle.)
6. Carefully transfer the cut shortbread pieces onto the prepared baking sheets, leaving a small space between each cookie. If desired, sprinkle a little extra sugar over the tops of the shortbread for a delightful crunch. You may need to bake in batches if your baking sheets are not large enough.
7. Place the baking sheets into the preheated oven and bake for 15-18 minutes, or until the edges of the shortbread turn a delicate golden brown. The centers may still appear slightly soft when you first remove them from the oven, but they will firm up as they cool.
8. While the shortbread cookies are cooling completely on the baking sheets, prepare your chocolate drizzle. In a double boiler or a microwave-safe bowl, combine the dark chocolate chips and coconut oil. If using a microwave, heat in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth. This method helps prevent the chocolate from burning.
9. Once the shortbread is completely cool, drizzle the melted chocolate over the cookies using a spoon or fork, or dip one end of each cookie into the chocolate. If adding additional toppings (like nuts or dried flowers), sprinkle them on the chocolate before it sets. Place the decorated cookies back into the freezer for 10-15 minutes to allow the chocolate to set quickly before packaging or serving.

A delightful and modified version of the classic shortbread, this recipe uses almond flour to create a wonderfully tender, gluten-free, and grain-free cookie with a rich, nutty flavor. Perfect for those with dietary preferences or anyone seeking a delicious alternative!

• 2 cups blanched almond flour (I recommend a fine-grain brand like Bob’s Red Mill)
• ½ cup (8 tablespoons) unsalted butter, softened to room temperature
• ⅓ cup granulated sugar (adjust to your sweetness preference)
• ¼ teaspoon fine sea salt
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. In a medium-sized mixing bowl, combine the almond flour, granulated sugar, and salt. Whisk briefly with a fork to ensure the dry ingredients are uniformly mixed.
3. Cut the softened butter into small, even pieces. Add these butter pieces and the vanilla extract to the almond flour mixture. Using a pastry cutter, the back of a fork, or an electric mixer with a paddle attachment on low speed, mix until the ingredients are well combined and the dough begins to form a soft ball. Be mindful not to overmix.
4. Gently press the dough together with your hands to form a cohesive ball. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling period is important for ease of handling and helps achieve the best shortbread texture.
5. Once chilled, lightly dust a clean work surface with a small amount of extra almond flour (or use parchment paper directly). Roll out the dough to an even thickness of approximately ½ inch. Using a knife or a cookie cutter, cut the dough into desired shapes, such as 1×1 inch squares or small rectangles. (As with the classic shortbread, this is a great stage to add optional inclusions like lavender, rose petals, or toasted coconut by gently pressing them onto the dough pieces before baking.)
6. Carefully arrange the cut shortbread pieces on the prepared baking sheets, ensuring there’s a little space between each cookie.
7. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden brown. The cookies may still feel soft to the touch when hot, but they will firm up considerably as they cool.
8. While the shortbread cools completely, you can prepare an optional chocolate drizzle as described in the Classic Shortbread recipe (melt ¼ cup dark chocolate chips with 1-2 tsp coconut oil).
9. Once fully cooled, drizzle or dip the cookies in melted chocolate. If adding optional toppings, sprinkle them onto the chocolate before it sets. For a quick set, place the decorated cookies in the freezer for 10-15 minutes before storing or serving.