I have a confession to make: I love shortbread. I have loved it since I can remember. My mom makes killer shortbread so perhaps I am just spoiled. Spoiled with shortbread.



1 cup (2 sticks) unsalted butter, room temp.

3/4 cups sifted powdered (confectioners’) sugar

2 cups sifted AP flour

1/2 teaspoon sea salt

1/2 cup chopped chocolate (I used milk chocolate)

1/2 cup cocoa nibs

2 teaspoons of beer


1. Preheat oven to 325 degrees F. Put butter, confectioners sugar, beer, flour, and salt in a large mixing bowl and stir together with a wooden spoon. Once mixed almost completely  add the chocolate and cocoa nibs.

2. Press into a brownie pan. Make sure the 8×8 or 9×9 brownie pan was either sprayed by cooking spray or rubbed-down by butter. Once the mixture is pressed, put plastic wrap on top and put in the fridge to set for about 10-15 mins.

3. Take plastic wrap off and put in the oven for 25-30 minutes. Make sure the edges are browned and the middle doesn’t sink when touched. Let cool on wire racks for 20-30 minutes before cutting into squares or into shapes using a cookie cutter.

Yield: 8 circles with scraps or 12 squares

Lasts: 4-5 days

These shortbread cookies are sweet, creamy, crunchy, salty and most importantly satisfying. The Speakeasy Betrayal is an imperial red which pairs well with the sweet milk chocolate and cocoa nibs. The beer is sweet with hints of caramel while being bitter from the hops. I helps cut the sweet cookie with a slight savory taste which makes this shortbread special. Enjoy!

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