If I had to focus on only one cookie as my obsession it would be shortbread. I love a crisp buttery cookie with a touch of salt.  The butter, sugar, vanilla combo is hard to beat. They’re perfect with coffee, and perfect with tea, travel easy and last a long time.

Since I made these as an afternoon snack on a warm day, I paired them with iced tea.  I always make brewed iced tea with a touch of sugar, and I do mean a touch, about 3T sugar to a quart of hot tea.  Not only is freshly brewed ice tea far superior to any iced tea mix, it’s a good way to use up all the tea that’s been sitting around since the dead of winter.

The main ingredient in shortbread is butter and it does make a difference what butter you use.  My favorite is Irish butter.  Irish butter really tastes like good European butter, which it is, and that flavor carries through into the cookie.  I’m sure Breton butter would be outstanding too, but I haven’t found it in my local markets.

For this recipe I wanted to add the sweetness of honey, and a touch of orange zest and chopped almonds.  It made the cookie more substantial and the honey really added to the melt-in-your-mouth quality.

These cookies will last in an airtight container for at least 10 days.