Tag Archives: shortbread recipe

Shortbread Cookies With A Novel Ingredient

These buttery shortbread cookies have candy cap mushrooms in the dough.
These buttery shortbread cookies have candy cap mushrooms in the dough.

I’ll be the first to say that my foraging experiences have been few and far between.

There was the time on an elementary school field trip hike, when our teacher had us nibbling sour grass growing in a canyon.

There was the white-water rafting trip on the American River in my 30s, when our guide steered our raft to an outcrop of wild blackberry shrubs and we reached out to hungrily pick our fill.

And there was the recent visit to the sprawling Inn at Newport Ranch in Fort Bragg, where my guide picked peppery wild ginger leaves for me to try.

So, admittedly, I am no expert.

But my friend and colleague Maria Finn definitely is. And she’s written a new cookbook, “Forage. Gather. Feast.” (Sasquatch Book) that will open your eyes to the bounty that can be foraged all around you.

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Super Fast and Easy Shortbread — With A Twist

These shortbread aren't like others.
These shortbread aren’t like others.

One-pan shortbread are by nature one of the fastest and simplest of cookies to bake.

This one is even quicker since there’s no need to wait for butter to soften beforehand. Nor the need for an electric mixer to cream the butter into submission. That’s because there’s no butter in this dough whatsoever, only olive oil that makes it extra lush tasting.

There’s also a flavor curve ball to it. Sure, you’ve had shortbread sprinkled with a touch of sea salt. But how about crowned with freshly ground black pepper, too?

“Salt and Pepper Olive Oil Shortbread” is a little sweet and a little savory. Plus, a whole lot delicious.

It’s from “Snacking Bakes” (Clarkson Potter, 2023), of which I received a review copy.

It’s the newest cookbook by Brooklyn-based Yossy Arefi, creator of the acclaimed blog, Apt. 2B Baking Co.

It’s sure to appeal to those who love to bake, but don’t enjoy overly complicated recipes. Instead, most of the recipes in this book can be made in less than one hour, and using one bowl.

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Binging On Ted Lasso Biscuits

The Brits say "biscuits.'' We say "shortbread cookies.''
The Brits say “biscuits.” We say “shortbread cookies.”

What irreverent witticism will Ted unleash now? Whom will Keeley choose? Will Roy ever wear a bright color? And just what fate awaits Nate?

If you’ve succumbed to the clever charms of “Ted Lasso,” then no doubt you’re in suspense about all of that and more.

Tonight on Apple TV+, we’ll all hopefully get some answers — along with a belly-full of chortles.

To make this appointment-TV complete, bake a batch of “Ted Lasso Biscuits.”

Yes, the ones our intrepid coach used to win over AFC Richmond soccer team owner Rebecca Welton from day one.

Ted might not know soccer. But he knows his biscuits. Or rather, shortbread cookies, in this case.

Nope, these biscuits are not the layered Southern staples that you split and slather with butter to nibble alongside fried chicken. British biscuits are actually cookies.

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Prepare to Devour Kinako Brown Butter Shortbread

Buttery, toasting tasting kinako shortbread cookies.

Buttery, toasting tasting kinako shortbread cookies.


Vancouver, BC has always captivated me. It reminds me so much of San Francisco with its compact size, distinct neighborhoods, cultural diversity, and great eats. Plus, let’s face it — it’s way cleaner than The City By the Bay, and the exchange rate is usually quite favorable to visitors from the States.

I mean, what’s not to like?

Get to know this wonderful city even more in “Vancouver Eats: Signature Recipes from the City’s Best Restaurants” (Figure 1, 2018) by Vancouver food writer Joanne Sasvari, of which I received a review copy.

The cookbook includes 80 recipes that are sure to whet your appetite, from “AnnaLena Chicken Skins” (dipped in chocolate, no less) from AnnaLeana restaurant named for Chef-Owner Michael Robbins’ grandmother, and “Poached Lamb Shoulder with Butternut Squash-Ricotta Gnocchi” from The Dirty Apron Cooking School to “Morel Mushroom and Stinging Nettle Tart with Brie” from Forage and “Vikram’s Bone-In Goat Curry” by celebrated Chef-Restaurateur Vikram Vij’s new My Shanti.


Since I’ve been on a kick baking and cooking with Japanese soy flour, I had to try my hand at “Kinako Brown Butter Shortbread.” The recipe is from Betty Hung, owner and head baker of Beaucoup Bakery, a Parisian-inspired patisserie.

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Tahini — Going For A Sweet Spin

Tender, buttery shortbread made with tahini.

Tender, buttery shortbread made with tahini.


We use tahini liberally in hummus and salad dressings.

But why not take it for a spin in a sweet preparation?

After all, peanut butter swings both ways, in sweet and in savory dishes. With tahini being ground up sesame seeds, it has a beguiling nuttiness that also makes it quite versatile.

“Tahini Shortbread Cookies” does it justice in sandy, melt-in-your-mouth, buttery cookies that have the merest whisper of sweetness.


The recipe is from “Soframiz” (Ten Speed Press, 2016) by Ana Sortun and Maura Kilpatrick of Sofra Bakery and Cafe in Cambridge, MA. Sortun, a James Beard “Best Chef in the Northeast” for Oleana restaurant in Cambridge, and Kilpatrick, who was named “Best Pastry Chef” by Boston magazine, showcase 100 recipes of both sweet and savory offerings at their popular modern Middle Eastern cafe.

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