The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 3, 2009
I thought this was very good - I didn't roll it out but instead pressed it into a pie pan and then cut it into wedges after it was baked. I just sprinkled the top with sugar. I couldn't stop eating it!
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Cooking Level: Expert

Home Town: Porterville, California, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 12, 2009
The consistency was lovely, buttery, flaky and literally melt in your mouth. However, the flavour was very plain. It would definitely need some more sugar and a pinch of salt. Next time I'll try it with brown sugar for more flavour, because the texture was still great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 12, 2009
good, tasted like Spritz
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Photo by FoodieWife
Reviewed: Jun. 8, 2009
These cookie are outstanding. After carefully reading the reviews, I solved the whole dilemna about too much flour-- I used my Kitchen Aid Standmixer. At first, the dough was very crumbly, but I let the beaters do the work and then it all came together! I uploaded a photo of how I made these-- they are very delicious and a keeper. Thank you for sharing this recipe. I would not change a single thing...I photographed how I made these on my food blog.
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Cooking Level: Expert

Living In: Monterey, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Photo by nrgizrbune41
Reviewed: Dec. 22, 2008
These were good. I did something a bit different. I have a several mini tart pans so I pressed dough in each one and make perfect little round shortbreads.
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Photo by nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 26, 2008
Good tasting cookie but definitely don't use as much flour as recommended or might have issues with it being too crumbly/dry (as I did - so added one egg white to stick it together). But still very tasty.
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Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 19, 2008
Absolutely, THE best almond shortbread. I followed the recipe to exactness. I only modified the presentation. I cut mine into bars and sprinkled finely diced almonds on the top of each bar before baking to give it a little crunch. Immediately after removing from the oven and sliding onto a cooling rack I sprinkled sifted powdered sugar over each bar. FABULOUS BUTTERY DELICIOUSNESS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 9, 2008
I found mine a bit sticky for rolling flat and I don't have the patience. So I rolled small bits in granulated sugar before cooking them and they came out tastey and pretty looking! My family enjoyed them a lot but I ate most of the batch myself!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 20, 2007
This makes a pretty nice cookie--I thought the texture was great. I agree with the reviewers who recommend reducing the flour a little (I used 2 1/4 c), and absolutely get the butter and sugar nice and creamy. The almond taste is pretty subtle, though. Next time I might add some ground almonds, or perhaps extra extract. I also rolled the dough into logs and sliced cookies, rather than rolling and cutting out. I found that chilling for half an hour was sufficient for this method.
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 26, 2007
I don't love shortbread in the first place, which is what keeps me from rating this five stars, BUT I followed the instructions (except I used imitation almond extract instead of the real thing), and the cookies turned out exactly how they should have. The trick is to make sure the butter and sugar is mixed really well, and stir the flour in gradually. Next time I will add the almond frosting that other reviewers suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 14, 2007
Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon, I just used my electric mixer to do it all. First I beat up the cold butter, sugar and extract, then added the sifted flour and put the mixture on "stir." Those who said it was crumbly didn't stir it long enough. I took other reviewers' advice and used only 2 cups of flour. Also, I rolled it into a 2.5 inch log, chilled, then sliced the cookies 1/2" thick. They baked in my convection oven for 20 mins and were perfect! Soft and delish. Enjoy!
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Cooking Level: Intermediate

Living In: Wayne, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 5, 2007
I found it very hard to roll but the taste was worth it.
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Cooking Level: Expert

Home Town: Pelly, Saskatchewan, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 28, 2007
This was a flop. The dough was so dry, it was impossible to roll out. It simply crumbled to bits.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 22, 2006
Pretty good although i did make some changes. Used 1 1/2 cups flour and 1/2 cup powdered sugar. Rolled dough into a log shape and popped in the freezer for 15 minutes, then sliced into 1/2 inch cookies. Baked as instructed. I wanted a soft shortbread, these were a little crispy but this could have been from my alterations.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 15, 2006
great tasting shortbread but not the easiest to work with. i am making four batches of star shaped cookie lollipops right now. i will dip in white chocolate and decorate with colored royal icing. what i learned: too crumbly. i ended up having to get the dough to stick together by sprinkling a little water on the dough. i used less flour in subsequent batches. i prefer the taste of almond extract in shortbread. i probably would not roll and cut into shapes if i wasn't making for friends. probably an easier recipe if i just press into pan, prick with fork, and cut into wedges.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 13, 2006
Yummy, easy recipe. My mother is a shortbread cookie lover and rated these 5 star. My sister is also an accomplished baker and loved them!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 30, 2005
These cookies didnt turn out as well as I thought they would. They didnt melt in the mouth, in fact the dough was rather dry using only the 1 cup of butter
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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 14, 2005
These are hard to make. The dough was so dry and hard as a rock. I made as stated with no changes. If I were to make again, I would use less flour.
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Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA
Living In: Riverton, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 29, 2005
Just made these, followed other suggestions & cut flour to two cups, rolled thin & cut with 2 1/2" decoritive cutter. Dipped 1/2 in melted milk chocolate. They are wonderful. Will be making another batch!!
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Deb

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA
Living In: Menasha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 24, 2005
My mom made theese every Christmas and has always been my favorite cookie. She used green food coloring to make them green and used a flower shaped cookie cutter but theese ate it. I've been looking for the recipe for a long time, so thanks.
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Kim

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