Serious Eats: Recipes

Bake the Book: Shortbread Cookies

Shortbread Cookies are about as ubiquitous this time of year as Christmas lights, but like decorating your house for the holidays, there are many different ways to go about baking them. This version from Sarabeth Levine's Sarabeth's Bakery is lovely, understated, and totally tasteful.

Super light and flaky with just the slightest hint of lemon zest, these are some of the best shortbread cookies I've ever made. Unlike other recipes that can get overly cakey and crumbly to the point of falling apart, these roll out thin and bake up tender. The cookies are finished with a sprinkling of sugar immediately after they come out of the oven. The heat from the cookies adheres the sugar to the tops, giving them a tiny sugar crust.

As always with our Cook the Book feature, we have five (5) copies of Sarabeth's Bakery to give away this week.

Adapted from Sarabeth's Bakery. Copyright © 2010. Published by Rizzoli. Available wherever books are sold. All Rights Reserved.

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