Takeaways Recipe

Prepare

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

Creaming

In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Beat in 1 large egg until incorporated, then stir in 1 tsp vanilla extract.

Dry ingredients

In a separate bowl, whisk together 1.75 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add dry ingredients to the butter mixture and mix until just combined—do not overmix.

Add chocolate chips

Fold in 3/4 cup mini semisweet chocolate chips evenly through the dough.

Portion and bake

Using a small cookie scoop or teaspoon, portion dough into 1-inch rounds (mini cookies), placing them 1.5 inches apart. Bake for 8–10 minutes until edges are set and centers still slightly soft. If you prefer crispier minis, bake 10–11 minutes.

Finish

Remove from oven and let cookies cool on the sheet for 3–4 minutes before transferring to a wire rack to cool completely. Sprinkle a tiny pinch of coarse sea salt on a few cookies while warm, if desired.

Prepare

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

Make dough

In a bowl, beat together 1/2 cup cold cubed unsalted butter and 1/2 cup powdered sugar until mixture resembles coarse sand (use a pastry cutter or stand mixer on low). Add 1.25 cups all-purpose flour, 1/4 cup almond flour, 1/4 tsp almond extract and 1/8 tsp salt. Mix until dough just comes together; avoid warming the butter.

Shape minis

Turn dough onto a lightly floured surface and gently knead once to form a disk. Roll to about 1/3-inch thickness and cut into 1.25-inch rounds, or scoop small 1-tsp portions and shape into rounds. Place on prepared sheet 1 inch apart.

Garnish and bake

Lightly brush tops with 1/2 tsp olive oil or melted butter and press a few sliced almonds onto each mini. Bake 12–14 minutes until edges are lightly golden but centers remain pale.

Cool and dust

Cool on sheet for 5 minutes, transfer to rack to cool completely. Dust with powdered sugar before serving.

Prepare

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream butter and sugars

In a bowl, cream 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/4 cup light brown sugar until smooth and slightly fluffy, about 1–2 minutes.

Add yolk and flavor

Mix in 1 large egg yolk, 1/2 tsp vanilla extract, 1 tsp lemon zest and 1 tsp orange zest until combined.

Combine dry ingredients

In another bowl, stir together 1 cup rolled oats, 1/2 cup all-purpose flour (or gluten-free blend), 1/2 tsp baking powder, and 1/4 tsp salt. Gradually fold dry mix into wet ingredients until a cohesive dough forms. If too loose, chill 10–15 minutes.

Portion and bake

Scoop heaping 1-tsp portions to make small cookies and place 1.5 inches apart. Flatten slightly with the back of a spoon. Bake 9–11 minutes until edges set and bottoms are golden.

Cool

Allow to cool on sheet for 4 minutes, then transfer to a rack to cool completely.

Arrange

Once all cookies are completely cool, arrange an even selection of each mini type on a clean tray or into takeaway boxes. Use parchment squares between layers if stacking.

Labeling & extras

Optionally dust a few shortbread minis with additional powdered sugar. Add a small sticker or label listing flavors and any allergen notes (contains: wheat, eggs, dairy, nuts—almond shortbread).

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a tray for 1 hour, then transfer to freezer bags up to 2 months.