Reviewed: Jun. 18, 2013

i made this one and omg it was amazing A pluss

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Living In: Richmond, Virginia, USA

Reviewed: Mar. 14, 2013

A very good basic recipe that should be a basic in any recipe collection. Excellent flavour. Possible to ring changes - leave out the almond essence and use orange, lemon, vanilla. Make them thinner and sandwich two together with a chocolate or vanilla buttercream. Additionally, would make an excellent strawberry shortbread with the addition of fresh strawberries and whipped cream.

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Olwen

Reviewed: Feb. 23, 2013

Delicious! Made these for my brother as shortbread is his favorite. Dipped some in chocolate and they were a hit. I rolled into a log and sliced chilled dough instead of rolling and cutting. Would defininetly make these again.

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mags

Home Town: Kings Park, New York, USA

Reviewed: Jan. 20, 2013

Made these cookies following the ingredients exactly. Used my KitchenAid stand mixer as other reviewers suggested and had absolutely no problem with texture of dough. Rolled into logs, refrigerated overnight, let sit out for just a little until slightly softened and sliced into circles. I topped half with granulated sugar prior to baking and left the others plain. Once baked, I dipped the plain cookies halfway across with melted white chocolate and then sprinkles. Absolutely delicious - perfect amount of crispness. Everyone loved them. Will definitely make again and again.....

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cathyc

Reviewed: Dec. 30, 2012

I'm not sure why, but I was unable to roll out this dough (after following instructions exactly). It was too dry and crumbly. I tried letting warm back to room temp but it was still too crumble. Instead I pressed it into the bottom of a metal pie pan (1/2 the dough into 1 pie pan), pricked it thoroughly with a fork, and baked about 25 minutes or til light golden. It was delicious cut into wedges. But I was disappointed I couldn't use my cookie cutters.

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Kellacious1

Cooking Level: Intermediate

Home Town: Streator, Illinois, USA

Reviewed: Dec. 26, 2012

wouldnt change a thing awsome

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Reviewer:

alweber

Reviewed: Dec. 23, 2012

This recipe is very tasty. As stated by previous reviewers, this dough does get rock hard! But you just need to work the dough a bit with your hands to warm it up. I rolled my dough to about 1/4 inch thickness and used a snowman shaped cookie cutter to cut out the cookies. Each time I gathered up the dough, I rolled it out to 1/4 inch thickness and stuck it in the freezer for 5-10 minutes. It was the perfect consistency for cutting out my snowmen. I also baked the cookies at 325 degrees for 15 minutes. (My cookie cutter was 5 inches long) The cookies turned out perfectly!

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Reviewer:

Pauline

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 22, 2012

Just made these...I have to say thank you for all the reviews because I think they are the reason I thought this recipe was so easy. I made one circular log and one square log and put them in frig for 1 hour. I did roast almonds, crushed them fine and mixed with sugar and cinnamon and rolled the cookie logs into that before slicing them. (and the hint of using my Kitchenaid for every step was especially helpful....You were right...having the mixer beat the dough longer allowed it to become soft and smooth...not crumbled like some people reported.) My 5 year old helped me sprinkle colored sugar on them just before setting them into the oven. Simple, easy and yummy. Thanks for this recipe. I never made shortbread before because I thought it was a very hard cookie to make. This was so easy!

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Pattie

Cooking Level: Intermediate

Living In: Fishkill, New York, USA

Reviewed: Dec. 13, 2012

Great recipe! The dough was a little tough to work with because of the fact that it was kind of crumbly, so instead of rolling it out I simply rolled it into little balls and flattened them with my palm on the baking sheets. They turned out fantastic and everyone kept asking if I had bought them from the store! Great with tea or coffee, will definitely make again!

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Snapitssarah

Cooking Level: Beginning

Reviewed: Dec. 7, 2012

I followed this recipe to a t last year and my family and I loved them. We enjoyed them so much they were eaten in 2 days. I'm planning on making them again this holiday season. Thanks for sharing!!

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