Thank you! My husband's great aunt makes the most scrumptious shortbread cookies but the recipe is a secret. These taste just like them! I followed the advice to bake for a few minutes before poking the holes (I would wait until the butter is even more melted)- this helped with preventing the flour from sticking to the fork, making nice, not crumbly holes. Also, I didn't have a pastry cutter so I used a potato masher to cut the butter into the flour. It worked really well.

Reviewed On: Dec. 13, 2008