While the baby back pork ribs dinner enjoyed on the first Saturday night of 2026 might well have been sufficient to leave us all satisfied, I still felt like we were due a dessert offering. I'd made and stored away some vanilla ice cream, using a perfect and perfectly dependable approach from King Arthur Baking. Then I also whipped up a batch of shortbread cookies, which are generally supposed to be left to set up but I went ahead and served 'em warm and a bit pliable with the sweet frozen dairy scoops of heaven.
Based on "Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but the recipe is no longer available on their website.
"Shortbread Cookies," from Nagi Maehashi of RecipeTinEats.com. [Published 16 March 2019 / Updated 18 June 2025]
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