Best. Shortbread. Ever.
And I swear that’s not just the pregnancy hyperbole hormones talking.
Mostly because I made these last year.
Like, pre-pregnancy last year.
Like, spring of last year.
Like, I’m ashamed I waited THIS LONG to tell you about them last year.
Forgive me? Please?
Okay, yes I’ve been holding out on you and I can’t even think of a good reason why! These are far and above some of my favorite cookies that I’ve ever made and some of the best shortbread that I’ve ever had by far.
They’re buttery in a melt in your mouth kind of way that is enhanced by nutty pine nut bites and milk chocolate shards, and absolutely perfect for that adult cookies-and-milk break we’ve always dreamed of having…by which I mean an extra large tray of these and a cup of something to warm you from the inside out.
Can we make that an official (daily) thing? I’m starting a petition. Who’s with me?
- 3 tbsp pine nuts
- 2 cups all purpose flour
- 1 tsp salt
- ¼ cup chopped milk chocolate
- ½ tsp ground cinnamon
- 1¼ cups unsalted butter, cubed and cold
- ½ cup sugar
- Heat oven to 350F. Spread the pine nuts on a rimmed baking sheet and bake for 10 minutes, or until lightly golden and fragrant. Let cool.
- Lower oven temp to 275F. Grease an 8x8-inch baking pan.
- In a small bowl, whisk together the flour, salt, pine nuts, milk chocolate, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter and sugar on medium speed until light and just barely fluffy, about 2 minutes.
- Add the flour mixture to the stand mixer and mix on low until just combined.
- Press the dough into the prepared baking pan in an even layer. Bake for 40-45 minutes or until lightly browned. Let cool completely and then cut into 2x2-inch squares.