Can you say "Walkers"? Because these are pretty darn close to that famous Scottish shortbread! These are more delicate and not as saturated with butter flavor as Walkers, but I actually liked these better. I had no issues with making them whatsoever and followed the recipe to a "T". Room temperature butter is essential, I think. For those who say this is not sweet or does not have much flavor, shortbread is not a sweet cookie. It is a butter cookie with a hint of sweet. And I thought the butter flavor came through very well. I used a cookie press which worked as well with this dough as it does for spritz cookies. I also rolled some into little balls and pressed them down with my finger making a thick disc. That also worked well. Thank you for the shortbread cookie recipe I have been looking for!

Reviewed On: Dec. 20, 2009

Great recipe, thank you for keeping it traditional! I spent a great deal of my youth in Pennsylvania Dutch country, where whoopie pies are still pretty much a staple. The filling has always been made with Crisco and egg whites and I never heard of anyone contracting "food poisoning", ever. In fact, you will see most any version of a whoopie pie at any local bake sale, wrapped individually in wax paper (just like the Tastykakes of yore,sigh) and I would bet they were made from a recipe handed down through the generations which included egg whites in the filling. Whoopie Pies are what they are...changing anything out would be breaking a long-standing traditional recipe.

Reviewed On: Jul. 19, 2009

This was a little hearty for my taste. The bacon and onions lent it a very rustic flavor. My son enjoyed it more than my husband and I did. One thing, prepare to spend way more time than 35 minutes making this dish.

Reviewed On: Jun. 21, 2009