This Bourbon Shortbread Cookie is Buttery, Crumbly, and Your Weekend Dessert

Image & Recipe: Pate Giltner of

☐ 1 cup butter (2 sticks, 8 ounces)
☐ 1/2 cup sugar
☐ 4 tablespoons bourbon
☐ 1/2 tsp salt
☐ 2 cups flour

Preheat the oven to 350 degrees and place parchment paper on top of two baking sheets.

Cream together the butter and sugar in a bowl attached to a stand mixer until it is light and fluffy. About 3 minutes.

Add in the bourbon and salt and mix until combined.

Add in the flour and mix on low until it all comes together.

Place about 1/4 of the dough in a piping bag fitted with a large rose tip. Twist the end so that the dough is pushed towards the tip. Set the bag on the warm oven for a minute to warm it up slightly to make it pipeable. Once warm, pipe the dough into tight swirls on the parchment. If the dough isn’t piping, let it warm up a bit more. They shouldn’t spread while baking so you can place them close together. Repeat with the remaining dough.

Freeze the cookies on the tray until frozen. About 30 minutes.

Bake from frozen until the edges are just slightly browned. About 23 minutes.

Recipe and Imagery provided by Pate Giltner of The G&M Kitchen. Follow Pate on Instagram and Facebook for more sweet and savory creations.