Shortbread might seem basic, but its delicate sugary, buttery flavor and crisp texture are easy to love. In its simplest form, it's made with butter, sugar and flour. Some variations come with a cherry garnish, orange or maple flavoring or a sweet chocolate coating. You can store shortbread easily in an airtight container at room temperature for about a week, or in the freezer for three to four weeks.
Room Temperature Storage
Cool cookies completely after baking. (If the cookies are placed in an airtight container while still warm, they'll become soggy.)
Line an airtight container with wax paper.
Place the cooled cookies in a single layer on the wax paper in the container. If you need to use several layers to accommodate all of the cookies, place a piece of wax paper between each layer of cookies.
Label the container with the date the cookies were stored.
Store the airtight container at room temperature, and eat the cookies within one week.
If you want to freeze the cookies, wrap them all together with two layers of foil.
Place the wrapped cookies in a freezer bag or airtight container.
Label the container with the date frozen.
Place the cookies in the freezer, and eat them within three to four weeks.
Do not wrap shortbread cookies with other kinds of cookies or they will absorb the other cookies' flavors.