April 6 is Tartan Day, which means we get to celebrate Scottish heritage with breezy kilts, Scotch whiskey, bagpipes, highland dancing, affected brogues, and whatever other stereotypes one can call to mind (aye?). But most importantly—at least in my humble and sweet-toothed opinion—we get to eat loads of shortbread cookies. These twelve twists on the traditional recipe are sure to have you salivating in no time.
'shortbread cookies' on Serious Eats
Like your favorite peanut butter cups—with an added layer of peanutty shortbread on the bottom.
Piney rosemary and toasted pine nuts give these shortbread cookies a uniquely Italian feel.
You can use any chocolate you like for the "fudge" but a sweeter, less dark chocolate tastes most authentic.
Tender shortbread is baked into cups then filled with homemade caramel and topped with fleur de sel.
Made with four simple ingredients—flour, sugar, salt, and butter—shortbread cookies seem like the baguettes of the cookie world. And like a crusty baguette with a warm meal, there's just something comforting about a good shortbread cookie. This comforting simplicity prompted me to offer 25 batches of homemade shortbread cookies to a recent fundraiser for food blogger Jennifer Perillo. Over the last few days, I've baked dozens of shortbread cookies for virtual strangers, and I learned a few things along the way about these simple cookies.