Tate’s Bake Shop Adds A Limited-Edition Drizzled Shortbread For The Holidays, And Online Orders Ship November 2
Tate’s Bake Shop has a new cookie for the holidays: Drizzled Shortbread, a limited-edition, seasonal addition that is on presale now at tatesbakeshop.com. Online orders ship on November 2, according to the product page.
Tate’s calls it “the newest edition to the Tate’s line-up.” The company describes a buttery, melt-in-your-mouth shortbread that is slightly salty, finished with a chocolatey drizzle, and says it was inspired by a bake shop classic. The page marks it Limited Edition and Seasonally Available, and the shop lists it with its crispy cookies.
Price and sizes
The cookie comes two ways on Tate’s site:
- 2 Pack: $10
- 4 Pack: $20
The product page does not say how much is in each pack, and it does not list ingredients or nutrition for the new flavor. Tate’s points shoppers to its Ingredients and Nutrition page for that information.
It also turns up in one of Tate’s holiday gifts. The Holiday Cookie Basket, $35 in its Select size, holds one bag each of Chocolate Chip, Gingersnap, Double Chocolate Peppermint and Drizzled Shortbread, which the basket’s description calls the company’s “newest cozy edition.” The basket also comes in Classic and Deluxe sizes, at $45 and $65.
Where to get it
Tate’s is selling it as a presale on its own website. The product page does not name any grocery stores, and Tate’s site also has a store locator.
A homemade version
Our shortbread recipes are not copies of Tate’s cookie, but several of them already suggest the same finish. Our Irresistible Shortbread Cookies are a plain butter, powdered sugar and vanilla shortbread, and the post suggests drizzling them with melted chocolate or sprinkling them with sea salt before baking, which lands close to the salty, chocolate-drizzled cookie Tate’s describes. The Pecan Shortbread Cookies post suggests a chocolate ganache drizzle over a nutty dough, and our Mint Chocolate Chip Shortbread Cookies post suggests a melted chocolate drizzle on top of the chips. For a holiday tray, our Cranberry Almond Shortbread Cookies post suggests dipping the cooled cookies in melted semisweet or dark chocolate.
Featured image: our Irresistible Shortbread Cookies.
