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Do any of you Bakers, have a great recipe for Shortbread cookies?

I am looking for a recipe for shortbread cookies. I like the ones that are buttery, and have that dry, crumbly texture, like WALKER’S SHORTBREAD. I’d like to just pat the dough into a cheesecake pan to make it easier.
Thanks.

These are shortbread with a twist – rosemary! Sounds a little strange, but it’s delicious. And the shortbread is seriously buttery, crumbley and totally melt-in-your-mouth. I baked mine in a shortbread mold, but I’m sure you can press it into a pan (probably best to try to roll it out a bit first – so you don’t end up touching it too much). Oh – and the honey is an amazing touch – just a little something extra that you can’t really identify when eating, but know there is something special going on.

Rosemary Shortbread
Makes 16 cookies

2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
Garnish: small rosemary sprigs

Preheat oven to 300°F.

Whisk together flour, salt, baking powder, and rosemary in a bowl.

Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.

Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.

Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.

Make another shortbread with remaining dough. Shortbread keeps in an airtight container at room temperature 1 week.

Shortbread Cookie Recipe