Reviewed: Mar. 12, 2012

I have made this batch twice. The first batch I followed per the suggestion to use 2 cups of flour, but I found that it made them too chewy to be called a shortbread cookie. So when I made the second batch I use 2 1/4 cups + 1 tablespoon of flour and I also added some coconut to the batter and they came out perfect. I will be using this recipe for a long time

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Reviewer:

Viola melton

Reviewed: Jun. 25, 2011

This is only the second shortbread recipe I've tried... I too used only 2 cups of flour. I baked one batch for 20 minutes but the center wasn't fully cooked so the next batch I did for 25 I was looking for more the consistency of Kraft brand Loorna Doone shortbread... this recipe came much closer than the last. Overall great recipe!

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3 users found this review helpful

Reviewer:

MamaNicole1

Reviewed: Feb. 19, 2011

I found that using 2 cups of flour is better the dough isan't as dry and easier to work with

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5 users found this review helpful

Reviewer:

Dana

Reviewed: Jan. 30, 2011

I made this dough as a backup for Scottish Tablet that my 4th grade son had to do for a school project. I refregirated it over night & quickly made them before he left for school because plan 1 did not work! His classmates all complimented these cookies & our neighbor loved the leftovers!

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4 users found this review helpful

Reviewer:

RNorthup

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Reviewed: Dec. 29, 2010

I had to improvise on the flour, because the first batch I made was way too crumbly. I can't quite say how much I added to mine since I didn't bother keeping track, but it was way less than the full amount. Maybe even just a cup and a half. I also added cinnamon to taste, because I thought it would made a good addition. They turned out great.

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Reviewer:

NovemberRain

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

I went ahead, despite the bad reviews, and attempted to make these cookies with the suggested 2 cups of flour. The taste is really, actually very good when baked to a nice almost-dark brown. However, the term "crunch," is putting it far too lightly. These cookies still turned out like rocks. I decided to dunk them in some coffee and they were absolutely awesome as a dipping cookie, but alone and dry...ouch, what a headache.

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Reviewer:

feliciamjohnston

Cooking Level: Intermediate

Living In: Chloe, West Virginia, USA

Reviewed: Dec. 18, 2010

Good cookies, I find making them thick and cutting baking time keeps them from being too cruchy. I put a pecan in the middle and drizzled ganache over them, very pretty.

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9 users found this review helpful

Reviewer:

Sara P

Cooking Level: Expert

Home Town: Liverpool, New York, USA

Living In: Wiscasset, Maine, USA

Reviewed: Dec. 12, 2010

These are really quite good, easy to make and work with, and a well-received gift.

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5 users found this review helpful

Reviewer:

Alli

Reviewed: Nov. 9, 2010

This recipy tastes better uncooked, and best of all, its egg free so you can!

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7 users found this review helpful

Reviewer:

iceprincess

Cooking Level: Expert

Reviewed: Oct. 25, 2010

I made this recipe using 2 cups of flour and imported Irish butter. The dough was crumbly. I placed the dough in plastic wrap and formed a log and placed it in the refrigerator over night. When I took the dough out of the fridge, it was as hard as a brick! But I let it sit out for five minutes and it was soft enough to slice. Baked for 18 minutes and let cool. They were so good. And very easy to make. This recipe is a keeper.

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7 users found this review helpful