Buttery shortbread

This easy-to-follow shortbread recipe yields delicious melt-in-your-mouth biscuits with just three ingredients.

These buttery shortbread cookies are everything you love about shortbread cookies — soft, buttery, melts in your mouth, and so easy to make!

I live in Missouri, but many of our family recipes come from New Zealand, where I lived as a youngster. I proudly claim a Down Under heritage! These special-occasion cookies bring back warm and sweet memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family—no matter where they live. —A. Swenson, Camdenton, Missouri

The best and easiest recipe for making classic Scottish shortbread cookies, perfect for customizing with your favorite extra goodies!

Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center. They are perfect served with a hot drink or packaged up as gifts during the holiday season.

These shortbread cookies have an exciting play between sugar and salt with a full-on buttery flavor and perfectly crumbly texture. They are the platonic ideal of perfect shortbread.

Recipe video above. I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender. And these are, as great shortbread cookies should be, not that sweet, quite delicate and when you bite into them, they crumble softly, as demonstrated in the VIDEO! TRICK for clean cuts, no crumbles, is to slice halfway through baking.

Delicious, buttery, melt-in-your-mouth shortbread cookies. These are lightly sweetened, classic-style shortbread cookies which uses powdered sugar for a tender crumb. If you're looking for a naturally sweetened option, check out these gluten and refined sugar free shortbread cookies.

Melt in your mouth, buttery Scottish-style shortbread cookies are delicious year round, but especially great during the holidays!

This has to be the best traditional Scottish shortbread cookies recipe ever. It's full of light, flaky layers that are perfect with milk.