I've been using this shortbread recipe for years, and I've noticed a few things. 1. if your shortbread is crumbling too much, try whipping your butter less next time. 2. your shortbread will crumble more if you add vanilla or salt. 3. for an interesting twist, try substituting some brown sugar for some of the icing sugar. it adds kind of a caramel twist. 4. the cookie dough is fabulous in ice cream because there aren't any eggs in it!

Reviewed On: Sep. 4, 2009

I replace some of the chocolate with white chocolate, and use pecans instead of walnuts... i've been asked for the recipe far too many times to count now

Reviewed On: Jul. 17, 2009

this didn't go over so well, even after I strained out all the pulp, made the recipe with less sugar and a non-seedless watermelon. Just not that spectacular really.

Reviewed On: Apr. 27, 2009