Reviewed: Apr. 8, 2012

UNBELIEVABLY EASY & GOOOOD!! So I never thought shortbread cookies were *this* easy but following this recipe I guess they really ARE! I followed the recipe's ingredients to the letter. I just changed the way I cut the cookies out & the decoration. Like another reviewer, I rolled the dough into a log. In addition I added amaretto-toasted almond trimming. I blanched about a 1/2 cup of raw almonds & toasted them in amaretto, let them cool & chopped them finely. So after rolling out my cookie dough into a log, I brushed on some egg wash and rolled the dough over the chopped nuts, wrapped in plastic wrap, chilled for the recommended amount of time, then cut them about 1/4 in and baked according to the recipe. They came out wonderful and now I'm storing them in my fave cookie jars. They're incredibly buttery, crunchy and just plain delicious!! I just finished eating one with ice cream for dessert...sooo yummy!! I highly recommend this recipe especially since it just nails the basics of shortbread cookies. You can always take the basics and build on them the way u like! Good luck.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Iron_Lady12

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Feb. 23, 2012

Yummmm!!! This is so good!!! I didn't have any almond extract so I used maple extract and OMG! It's delish! I also took another reviewers tip and made them into logs and just sliced them! Awesome and this is def a keeper! Thank you for posting this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

celena27

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Reviewed: Feb. 20, 2012

I felt compelled to set up an account here to review these cookies because they were that good. I made one batch for a valentines day party and we enjoyed them so much that I made another batch a week later. It's a really great, simple cookie that I would highly recommend! I did make some minor alterations to the recipe based on others comments: -added 1/4 tsp salt -cut flower down to 2 cups -added 1/8 cup brown sugar -added an extra 1/8 cup of granulated sugar -added an extra tsp of almond extract -refrigerated in a log shape for an hour and then cut quarter inch slices instead of rolling it out

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

baseballsen

Reviewed: Jan. 28, 2012

These were pretty good! I usually bake chewy cookies and I was looking for something crispier for a change and this did not disappoint. These shortbreads had the buttery, melt in your mouth crispness that I was looking for. I followed the ingredients as listed, except for adding 3/4 cup crushed almonds. Also, instead of dividing and chilling 2 hours, I simply shaped the crumbled dough into a log (about 1.5 feet long) on a piece of waxed paper, rolled it up in the paper, and chilled it for about 20 minutes. Then I sliced the cookies 1/2" each, dipped the tops in sugar, and baked for about 20 minutes. We really enjoyed these and I'll make them again. PS-- I also used an electric mixer when making the dough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maggie-Cat

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

Great, very buttery. Made them as part of a selection of christmas cookies for the kids' teachers. They were a hit.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jjketark

Reviewed: Jan. 5, 2012

Great easy recipe! Only used 2cups flour as well. Made thumb print cookies. Light and crisp. A keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kwalker

Reviewed: Dec. 23, 2011

Great recipe! I did one batch just as the recipe stated...liked them so well, I mixed up a second batch and used marschino cherries too. I divided the dough in half, placed it in Saran wrap and made it like refrigerated dough. Refrigerated it 20 or 30 minutes, then cut the dough into 12-almost equal pieces...rolled it by hand into "ropes" about 6 to 8-inches long. Took a marschino cherry and began rolling the dough around the cherry, creating a "pin-wheel" ...sprinkled red sugar over the cookie and backed according to the directions...so pretty and yummy too!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lisa C

Reviewed: Dec. 21, 2011

The dough is easy to work with and very versatile. I rolled it into 1 inch balls and then into colored sugar. I flattened the balls with a glass. Everyone liked the cookies despite the fact that they weren't very sweet.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MOMCLRH2O

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Reviewed: Dec. 20, 2011

One of the best recipes for shortbread I have found. I did not roll out the dough and use cookie cutters. I rolled into 2 logs and put in the refrigerator for 2 hours, sliced , sprinkled with colored sugar and did not flatten. It took about 23 minutes to bake but when they came out of the oven I couldn't wait to try them. OMG I couldn't believe how good they were, melt in your mouth good. So easy to make and soooo good, it's a keeper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JoAnn

Reviewed: Dec. 20, 2011

I didn't have almond extract so I used vanilla extract and added slivered almonds on the top. I do like this recipe but as others have said it is a little dry. I ended up using 2 cups of flour instead of 2 1/2 like someone else said and it's still quite dry.

Was this review helpful? [ YES ]
2 users found this review helpful