Even though I doubled the spice for this recipe, the base recipe is terriffic! We used it to make gingerbread houses as well as cutout cookies. They don't need chilling, crisp up nicely (we rolled to 1/8"), did not spread, and taste yummy! Thank you Bradi9! You made our annual tradition even better!

Reviewed On: Dec. 8, 2009

I used the concept and caramel from this recipe. The caramel is like dulce de leche. I made shortbread from "Scottish Shortbread IV" and dipped them in the caramel and again in melted chocolate. The caramel was a bit runny but They were a huge hit! I will try making squares like these also - it will be quicker. I'm not an expert at candy but I think we should stir the caramel a bit throughout the boiling otherwise you may get bits of browned caramel from the bottom.

Reviewed On: Feb. 1, 2008

These are decadent! cut these with cookie cutters. poking them with holes prevented the shortbread from puffing too much, but either way was really fine. I dipped the cookies in the caramel from "Caramel Shortbread Squares" and then redipped them in melted dark chocolate. These buttery gems don't last. Everyone loved them.

Reviewed On: Feb. 1, 2008