Hi Sarah! Susan from the Curio kitchen, here. We’ve made this both ways — using salted and unsalted butter and it’s really down to preference or which butter you have on hand. The glaze adds enough sweetness to balance a saltier cookie. To be safe, unsalted is always a good choice, though. And, I would avoid using very salty butter, such as some European style butters. Hope this helps and that you make the recipe and love the shortbread!

Does this recipe work best with salted or unsalted butter?