Pecans, a staple on holiday tables, make an appearance in these delicate shortbread cookies flavored with cinnamon and vanilla that are a popular treat in Mexico. Get the recipe for Polvorones (Pecan Shortbread Cookies) »Todd Coleman
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Requiring little more than flour, sugar, eggs, and plenty of good butter, rich, crumbly shortbread is one of our favorite treats. Serve it in cookie or bar form as the perfect afternoon snack alongside a cup of tea, or use it as a delicate, buttery crust for any variety of tart.
The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in Baking with Julia by Dorie Greenspan (Morrow, 1996).
See the RecipeSarah Karnasiewicz
In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.
These shortbread bars, with their extravagant double-layered topping—rich caramel and a crumbly butter streusel—are the perfect dessert to satisfy your sweet tooth.
Vanillekipferl (Vanilla Crescents)
Akin to Mexican wedding cookies and Greek kourabiedes, these Austrian vanilla crescents made with ground walnuts and showered in confectioners’ sugar are served throughout central Europe during the weeks leading up to Christmas. See the recipe for Vanillekipferl (Vanilla Crescents) »
Akin to the famed Mexican wedding cookies, Greek kourambiethes, and Southern pecan puffs, these crumbly shortbread crescents, made gluten-free with a variety of specialty flours, are showered with confectioners’ sugar while still hot from the oven.
Buttery shortbread meets gooey caramel meets salty pretzels in cookie bar form. We love that the caramel calls for sugar, honey, and maple syrup; it creates a multifaceted sweetness that pairs beautifully with the pretzel’s salt.
See the RecipeSee the RecipeTodd Coleman
The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Their base is simple, leaving plenty of room for creative decorations.
Lightly sweetened apricots are baked quickly in a simple short-bread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. Other stone fruits, like plums and peaches, will work just as well.
This recipe is from Food Editor Ben Mims, and was adapted from an old Southern Living recipe. The combination of salty nuts, sweet, buttery shortbread, and dark chocolate will have anyone hooked.
