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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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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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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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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Reviewed: Nov. 17, 2005

Really melt-in-the-mouth when fresh out of the oven. I had to bake them at a slightly lower temperature than mentioned otherwise they got cooked too fast (within 10 mins). The cookies are nicer if they're thinner.

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Hash

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Reviewed: Oct. 6, 2005

I am blown away. I have had the hardest time finding a good shortbread recipe, and this one takes it. all I did was substitute vanilla for almond extract, and add 1/8 cup brown sugar. perfect, works in pan form, and rolled into tubes and cut into cookies. very versitile.

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willowwishfree

Cooking Level: Expert

Living In: Lansing, Michigan, USA

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Reviewed: May 15, 2005

Tasty!

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SYLPHAN30

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Reviewed: Dec. 21, 2004

Yummy! I think I'll try them with vanilla extract next time for a change like other posters have suggested. This is a really good recipe. Thanks!

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Gettys

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Reviewed: Aug. 10, 2004

Great sometimes I substitute vanilla extract for the almon extract. This recipe is delicious and flaky!

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DeAnna L.

Cooking Level: Expert

Living In: Stillwater, Minnesota, USA

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Reviewed: Feb. 5, 2004

This was a wonderful shortbread cookie recipe. I made it in a shortbread pan rather than rolling it out and cutting into cookied - for the round pan I have, I got three batches out of this recipe. Easy and tasty.

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VALREADS

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Granger, Indiana, USA

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Reviewed: May 25, 2003

I followed the advice of some of the other recipes and reduced the flour to two cups. This produced a beautiful shortbread. For those wondering, you can bake them as bars (just roll the dough - don't cut it) and have them turn out well. I also topped the bars with chocolate ganache, making them suitable for the chocolate lovers who often fill my kitchen.

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LARABUG

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Reviewed: Mar. 14, 2003

Thanks for sharing this Robin...it's really good. I love almond and the flavor of this shortbread was perfect. I made a glaze out of powdered sugar, almond extract and water to pour over this after it was done. Enjoyed this very much.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2003

This shortbread was easy to make. The family loved them.This recipe is also a great because you can make it anyway you like. I have place all the dough into a large sookie sheet and toped it off with cinimon sugar and baked it. A friend of mine has also added mini chocolate chips to the dough it was delicious.

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LIZMC

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Reviewed: Dec. 23, 2002

I thought that with 2 1/2 cups of flour the dough was nearly impossible to work with. After refrigerating 2 hours it was rock hard. Since I couldn't roll it out, I nuked it in the microwave until soft and pressed it into a 9 inch springform pan and sprinkled it with sugar. That being said, the final product was very good and did not crumble when sliced. Next time I make it though, I'll try using only 2 cups of flour. This would also be good with lemon or butter and vanilla flavoring.

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METROPHOBIA

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 21, 2002

I love really good shortbread so was very disappointed after making this recipe, biting into a piece only to taste what was more like a sugar cookie than shortbread. I threw it out.

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MOTHERHENALASKA

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Reviewed: Dec. 20, 2002

These shortbread cookies are delicious! We ate them faster than we could make them. Too bad there are none left for Christmas baskets! Looks like I'll have to make some more, though I'll be doubling the recipe next time, too. I found that hands are an important tool in working with the dough. I kneaded in the last of the flour (the dough gets thick and stirring would be exhausting) and found that warming the dough a little with gentle handling prior to rolling between sheets of waxed paper kept the dough from being too crumbly roll out smoothly. These cookies have a wonderful flavor and texture and were super-easy to make. My husband loves them. Yum. I'll definitely make more throughout the year.

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CYNHAMLETT

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Reviewed: Dec. 17, 2002

Awesome!! I used vanilla instead of the almond extract and added 3/4 cup pecans and then made them in crescent shapes. I plan to dip half of the cookie in chocolate. These were wonderful and so EASY!!

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ONA CARROLL

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Reviewed: Dec. 12, 2002

This was my first time making shortbread and this is by far the best and easiest recipe I've seen. The guys in my house made away with them in even shorter time thaan it took to make them. I'm already planning to double the recipe next time.

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KATHYCBERRY

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Reviewed: Dec. 9, 2002

I am currently going to culinary school and needed a recipe for shortbread for a tableside cooking practical. Not only was this shortbread easy to work with, I topped it with powdered almonds and sugar and it came out exactly how I wanted. I think this recipe is fantastic.

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IM4PUNK

Cooking Level: Professional

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Reviewed: Jul. 14, 2002

I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the dough into half-inch chunks (I got average of aboout a dozen to fifteen pieces from each log) and flattened them on a cookie sheet with the bottom of a glass covered in sugar. They turned out great! I also made up some of the Almond Butter Icing I found under the "Frostings and Icings" section -- the two together make a great combo!

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Sweets

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Reviewed: May 31, 2002

This is a great shortbread cookie like I remember from Scotland. We make them and then sandwich them between almond frosting. Just make sure that the sugar and butter are very well blended because this is what makes them turn out well.

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BETHHARTFORD

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