Shortbread cookie recipes highly ranked by home cooks for good taste include basic shortbread cookies, shortbread cookies dipped in chocolate, salted caramel shortbread cookies, chocolate shortbread cookies and chocolate peppermint shortbread cookies. Basic shortbread cookies combine 1 cup flour, 1/4 cup sugar, 1/4 teaspoon salt and 1/2 cup unsalted butter.
A lightly greased 9-inch springform pan is required for baking traditional shortbread cookies. In a bowl, whisk together the flour, sugar and salt, blending in the melted butter with fingertips until the mixture becomes coarse. Form the dough into a ball, and flatten it into a round disk. Place the dough on a lightly floured surface, and roll it into a 1/2-inch thick round. Transfer the dough into the prepared pan, and use a sharp knife to cut it into eight triangles, piercing dough sections with a fork.
Let baked shortbread cool for 30 minutes before releasing the sides of the springform pan and carefully removing the cookies. To make shortbread cookies with chocolate, transfer cookies to a cookie sheet lined with parchment paper and let them cool. Finely chop 6 or 7 ounces of semisweet chocolate and melt 3 ounces at a time in the microwave at 30-second intervals. Vigorously stir the chocolate as it cools to room temperature and becomes smooth. Drizzle melted chocolate over one side of each cookie until coated.