Thank you for making this recipe popular! With just four ingredients, you can easily make crispy shortbread with a hint of salt.The story behind this recipeThis was created by request. I tried making it delicious with convenient margarine. It's not too sweet, so it's popular with men too!

I revised a shortbread recipe, which I used to bake in a café in Canada. It's such an easy ratio of ingredients, so once you bake these cookies, you can make them without looking at the recipe. Feel free to adjust the amount of the ingredients as well. They can be made in 20 minutes!Once you have flipped the baking pan, keep an eye on the cookies so that they don't burn. Take the baking pan out of the oven when the cookies are light brown on the edges, and cook through with the residual heat. I recommend using butter for this recipe since they result in a richer and tastier cookie. Recipe by LazyHata

I haven’t met a shortbread cookie that I didn’t like. This version combines two of my favorite things: cookies and coffee! ☕️ These cookies are relatively quick and easy to make, but feel elegant and special because of the mild espresso flavor and drizzled chocolate.Modified from a recipe on The Food Network.#Holiday #Teatime #Winter #Gift #Dessert

I make these all the time, perfect for Christmas . The whole family loves them ! Decorate to fit any occasion.

I received a request for a shortbread recipe. I made it simply with margarine. It's not overly sweet, so men are sure to love it too.If the dough is difficult to pull together, add a little milk. Just give it one sprinkle of table salt. If you add too much, it will taste very salty. Recipe by mini.

This is a variation of a cookie recipe I found in a homemade cookie book published by Boutique.Be sure to completely chill the dough until hardened (at least 1 hour, if not for longer) for a foolproof dough. You can add some dried fruits (apricots, orange peel, maraschino cherries, etc.) in Step 4. You can skip Step 6 if you don't feel like coating the cookies in sugar. Recipe by INCE

You can use margarine as a subsitute but I like it best with real butter. I like it because i dont have to refridgerate the dough overnight ;-)

I adapted a recipe I saw in a cookbook I used to read a lot when I was staying overseas for a short time. I tried many recipes, but somehow the dough always came out too crumbly and didn't come together well. But once I added a little milk, the dough became a lot easier to handle.I added a smiley face because it was cute.-If the batter is too crumbly, it's difficult to draw on a face, so add milk.-If you do not have cornstarch, then add the same amount of flour instead.-It's easier to cut the dough after cooling in the fridge. It'll also easier to draw on the face.-Adjust the cooling time depending on how big the dough log is. Be careful - it becomes difficult to draw a face once the butter starts melting. Recipe by yummykummy.

I added granulated sugar to chocolate shortbread to make the texture more fun.Keep the butter refrigerated until right before you're ready to make the shortbread. 1.5 cm slices are thick, but when baked, they come out just the right thickness. Recipe by Akito mama

I added some hazelnuts to my favorite shortbread!If you are using store-bought hazelnuts, you can skip Steps 1~3. Please adjust the heating times in Step 11 according to your microwave. By adding honey to it, you will get a nice and glossy chocolate dip. Recipe by Nancy town

This is a simple and classic shortbread cookie that is elevated by the addition of citrus and woodsy flavors. I love this recipe and make it all the time for parties and potlucks. It’s not too sweet and the buttery shortbread just melts in your mouth. 😋Modified from Taste of Home#GlobalApron - Week 37 Rosemary, Lemon#Cookies #Holiday #Christmas #Sweet #Treat #Potluck #Party

I love coconut, so I wanted to make something topped with a lot of it.For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming. Adjust the baking time according to the size of your cookies. The dough will degrade after the second batch when cutting out shapes, so try to cut them with as few gaps in the dough as possible. Recipe by Pu-kosan