Bouchon Bakery Shortbread Cookies - they are so simple, yet they can be so elegant, and they are perfect for a simple dessert, a snack, or for gifting.
These shortbread cookies are a magical combination of flour, butter, sugar, vanilla bean paste, and kosher salt. You can make the dough in advance and refrigerate or freeze it, making baking ahead that much easier. The baked cookies can also be frozen.
Sablés are are French shortbread cookie (pronounced "SAB-blay"). They are sweet, buttery, and crumbly. They're very hard to resist.
The flavor of these cookies is reminiscent of a mildly sweet cornbread but with the crunchiness of a butter cookie. From what I understand, the difference between shortbread cookies and French sablés is the inclusion of eggs or egg yolks in the French version.
These buttery ginger shortbread cookies are crispy and crumbly, and are flavored with both candied ginger and vanilla.
A wonderful thing about these cookies is that you can make them on impulse! No chilling of the dough is required. Okay, you do have to let the butter reach room temperature, but if you cut it into pieces, it reaches room temperature pretty quickly.
These soft and tender Meyer lemon vanilla shortbread cookies have a mild lemon and vanilla flavor. They are perfect for an after school treat or with afternoon tea.
These lemon vanilla cookies are a little softer and more airy and cake-like than your typical shortbread cookie. They contain some cream and baking soda, which is unusual for a shortbread.
Shortbread jam-filled cookies with a streusel topping.... French vanilla sablé dough topped with jam and ringed with a buttery cinnamon vanilla streusel.
My favorite type of cookie is anything shortbread or sablé. Some of my favorites include pecan butterscotch shortbreads, hazelnut shortbreads, cornmeal sablés, and lemon vanilla shortbreads.
If you are looking for cookies for Santa, these Hazelnut Shortbread Cookies with Nutella Filling would totally fit the bill.
These little hazelnut shortbread sandwich cookies are fabulously easy. Just make the dough, form it into a log, refrigerate it, and, when you are ready to make them, slice the dough and bake. Next, sandwich the cookies together with a dollop of Nutella in the center.
