Kamut, a strain of wheat that is one of a growing number of alternative grains, makes these cookies extra tender and crumbly. Baker Chad Robertson of Tartine notes to be sure to score the cookies as soon as they come out of the oven; they will be too fragile to cut once cooled. Get the recipe for Shortbread Cookies »Matt Taylor-Gross
We don’t discriminate when it comes to cookies. Nutty, chocolatey, crumbly, chewy—we’ll take them all. But some cookies just make more sense alongside a cup of coffee, and these are those cookies. We won’t say we’re Shaq, but this is how we dunk.