An almost classic shortbread. But instead of all-purpose flour, we’re calling in pulverized Ritz crackers. Unlike AP, this foundation is flavorful in its own right, yielding a shortbread that’s exponentially more buttery, salty-sweet, and craveable, though from a distance no one will quite know why.
A few notes on the ingredients: I opted for confectioners’ sugar versus granulated for an ultra-flaky, ultra-tender cookie. The butter should be impressionable if you poke it with your finger, but not greasy or melty.
If you want to take this idea and run with it—go on, run like the wind! Swap in the same weight of saltines or Goldfish or pretzels, and report back after you do. —Emma Laperruque
kosher salt (heaping if you’re feeling salty)
(113 grams) unsalted butter, at a cool room temperature, cubed
In This Recipe
Heat the oven to 325°F.
Add the crackers to a food processor and run until a powdery flour forms. Pulse in the sugar and salt. Sprinkle the butter cubes on top and pulse again until a clumpy, lumpy, streusel-ish mixture forms—it shouldn’t turn into one big blob, but it should easily hold together when squeezed between your fingers.
Dump the shortbread dough into an 8x8-inch baking dish. Use your hand to evenly flatten, then use a fork to prick all over.
Bake for about 40 minutes, until golden brown and dry to the touch. After you remove the pan from the oven, immediately cut the shortbread into 16 squares, then let cool completely before serving.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.