Reviewed: Nov. 2, 2009

I thought these were so cute and I've always loved shortbread cookies so I thought I would try to make them. They were quite easy to make and they are now one of my husbands favorite cookies!

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cnhay5

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Reviewed: Oct. 25, 2009

Great recipe. They are tedious and time consuming. I only make them for special occasions, but if you like a fruit taste in your cookies they are great.

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ghouser

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Reviewed: Oct. 8, 2009

These cookies came out beautiful and they taste great too! To prevent the cookies from cracking, make sure to make the thumbprint right after you roll them. I used a 1/4 teaspoon to make the thumbprint and it worked really well.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 25, 2009

I've always wanted to make these, they're so cute! 3/4 cup canola oil is a fine substitute for the butter if you're thinking of your health. And sugar-free preserves go perfect with it. Overall, glad i made this.

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betterthanthis

Cooking Level: Expert

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Reviewed: Sep. 21, 2009

UNBELIEVABLE!!! That is what I can say of this recipe!!!! When I took the first bite, it brought back memories of my childhood and my mom and grandmother's cooking!!!! WOW!! I made these for our Church Fellowship and I have gotten a lot of requests for the recipe!!!! THANK YOU!!!

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myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Sep. 12, 2009

I have made this recipe several times; however, I do not add the icing because they're perfect without it. I like to make my cookies in different shapes with pretty designs that are filled with preserves or berry pancake syrup. Everyone raves about these treats and they have been called "addicting." They are simple to make - I follow the recipe as is with the exception of adding vanilla extract instead of almond extract - and I can make them quickly in a time crunch. Wherever I take them, the platters always come home empty because they are so delicious! See my photo "Giant Berry Shortbread Dream" for fun cookie ideas!

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Creme Brulee

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 26, 2009

i need to make the cookies smaller next time

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4thegospel

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Reviewed: Aug. 22, 2009

Muy delicioso! These little treats are so easy to make and offer a break from other, more sweet desserts. Thanks for sharing... will keep and use regularly! EDIT: 8/27 - made these for a co-worker's birthday and they disappeared in no time! Love, love, love these cookies! :)

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hbuie

Cooking Level: Intermediate

Home Town: Lytle, Texas, USA

Living In: Savannah, Missouri, USA

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Reviewed: Aug. 11, 2009

I don't know what I did wrong...Whenever I baked these, all the butter melted and they flattened out like pancakes and all of the jam oozed out all over the cookie sheet. I probably would not make these again unless I made them in mini muffin cups.

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Meg

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Reviewed: Jul. 16, 2009

if there were 10 stars I would rate this 15. This is SOOOOOOOOOO delicious...and the drizzle is to die for!

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tammyfestejo

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Indio, California, USA

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Reviewed: Jun. 25, 2009

I LOVE THIS RECIPE!! I've made these cookies at least 10 times by now! I don't change a thing, they are perfect! I shape and fill each cookie before I refrigerate them for an hour! I also make them very small.. This way they keep their shape and don't spread!!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Jun. 22, 2009

Very simple recipe and tastes great! My kids loved helping with the jam. :)

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frazees

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 15, 2009

Simple, taste great but the cookies came out harder than I expected.

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Marissa's Mom

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 11, 2009

These are the cookies I bake to show off! They are so pretty and so delicious that they steal the show wherever they go.

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BettyCracker

Cooking Level: Expert

Living In: New Paltz, New York, USA

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Reviewed: Jun. 2, 2009

I must of done something wrong, because my cookies spread and were flat as a pancake! I have never made shortbread cookies before, mine were plain tasting. It was a very easy recipes though!!

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mokiepoet

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Reviewed: May 9, 2009

I used grape and strawberry perserves and my kids loved it!!! My picky eater called it dreamalicious!

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DaMama

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Reviewed: Apr. 22, 2009

i found these cookies to be a lot heavier than i thought they'd be but they were still really tasty (it was probably poor rolling on my part). i kept an eye on them to check for browning on the bottoms. everyone loved these cookies! they practically disappeared!

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superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 18, 2009

I followed recipe and incorporated all advice in reviews. My cookie was ok, but just not great. The dough did not get the balled up quality while mixing, so i had to incorporate a little liquid. I had no problem with spreading at all--they stayed close to my original size too. Wish they had browned up a little more, they are cooked but look white. Taste is just ok, interestingly it improved by the next morning (but still just ok). I think I'll try a different recipe next time, maybe a traditional thumbprint cookie.

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JaneRW

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Reviewed: Apr. 13, 2009

I've tried numerous recipes from allrecipes.com but this was the only one that did not come out well. First, maybe it's because I didn't "refridgerate" the dough for an hour but freezed it for 30 minutes. I did roll it into a ball and added the jelly in the center but it came out like flat disks from the oven. It was crispy but was waaaayyyyy too sweet even before adding the glaze. I'm sure it's just me since everyone else seemed to love it and said it was easy but it was not sucessful at all.

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katieshwang

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Reviewed: Apr. 3, 2009

Delicious! I made these exactly as written and they turned out great. The refrigeration is important. I rushed the first batch and although they tasted the same they weren't as pretty as later batches which were refrigerated longer.

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ETMOM

Cooking Level: Intermediate

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Berry Shortbread Dreams

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