Reviewed: Nov. 24, 2009

These cookies are perfect! Delicious, quick and easy. What more could you ask for?

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Reviewed: Nov. 16, 2009

Delicious and easy. I didn't change anything, but might add a touch more sugar next time. Thanks for sharing this amazingly simple recipe!

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DEADGIRRRL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 15, 2009

Very good cookies. Simple and easy to throw together! My kids loved them in fact one was eating the dough before they could make it to the oven =))

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 9, 2009

simple yet rich and buttery tasting. I dusted mine with powdered sugar.. yum!

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Becky Leach

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

Very tasty, tender shortbread! Jen, if you followed the recipe exactly, I think your tasters just may not have been accustomed to the taste of shortbread. Perhaps they expected it to taste like a chocolate chip cookie without the chips? Just a guess.

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ceewee1024

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 8, 2009

I'm giving it 4 stars because I like them. But unfortunately, no one else did. I followed the recipe exactly, so not quite sure if I screwed up or if everyone else is.

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JENDAHLKE

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Reviewed: Jun. 4, 2009

I have made and enjoyed these exactly as the recipe is written but I have also added butterscotch chips and pecans and they are delicious that way too. I'm making a batch to take to a sick friend today and I'm just certain they will make him feel better--instantly!

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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Dec. 16, 2008

These were very easy to make. The brown sugar brings a slightly different but still nice flavour. Keep an eye on them so they don't get overdone.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 11, 2008

Mmmm... this is my idea of prefect shortbread. I made it just like the recipe says, and it turned out perfect.

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Dec. 4, 2008

These are so easy to make and so yummy! I mix in a little more softened butter and brown sugar right before I roll them out and cut them. This makes them easier to work with. These are a family favorite!

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Gigi

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

Pretty good...your basic shortbread. Crispy, buttery YUM!!!

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Mary F

Cooking Level: Expert

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Reviewed: Jun. 22, 2008

These didn't turn out very exciting at all. My hubby and I both thought they were bland. I even sprinkled more brown sugar on top before baking. Prolly won't make again.

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Late2Class

Cooking Level: Expert

Living In: Troy, Illinois, USA

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Reviewed: Jun. 16, 2008

These were good but I think they didn't taste that different than shortbread made with white sugar--however they made great bars and turned out very nicely.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jun. 8, 2008

Delectable! I was pleasantly surprised by only three ingredients. They didnt look the greatest because I admit I didnt put much care in the way that I cut them. About 8 people in my family tried them and all commented on how good they were. I felt like a million bucks and found it hard not to inform everyone- THERE WERE ONLY 3 DARN INGREDIENTS AND even my little sister could make them and beam with pride. Also I'll add that these cookies would be perfect to give as a gift. You could have them done and cooled 2 hours before packaging them up and blessing someone with these rich cookies. Today I am going to give them a shot with the brown sugar Splenda which I found for 4.99 at my supermarket. Both of my Grandparents are diabetic and I know I can make a pretty package and drop them off for the both of them. Tasted similar to a pecan sandie, and I also wanted to add that I added about 3/4 cup of whole wheat flour and it was a nice addition. I really reccomend these and hope my review helps.

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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Reviewed: Feb. 24, 2008

These are fabulous and oh-so-easy... everytime I make them I get asked for the recipe! I do notice that kids don't appreciate shortbread as much as adults though.

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QWERTYEMILY

Cooking Level: Intermediate

Home Town: Madison, Mississippi, USA

Living In: Hanahan, South Carolina, USA

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Reviewed: Feb. 19, 2008

Very nice and easy shortbread. Better look at the bottom of the cookies rather than wait the 25 minutes depending on your oven. Makes a nice easy snack.

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Luds

Cooking Level: Intermediate

Living In: Gatineau, Quebec, Canada

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Reviewed: Aug. 5, 2007

These were good, but a little heavy. Such a lot of butter! I probably won't make these again, not because they don't taste pretty good, but because I have my heart to consider.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: May 1, 2007

This is my all time favorite cookie! They're sooooo good! Sometimes I add chopped pecans to the dough, but they're still delicious without them. Definitely give this one a try. They're too good to pass up!

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Reviewed: Apr. 23, 2007

This was just what I was looking for. They were very buttery and my whole family loved them. I added a tbsp. of vanilla extract. I only needed 20 minutes cooking time. Watch them carefully. PS: This is the same recipe as Scottish Shorbread IV only cut in half.

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Cyndi

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Apr. 1, 2007

I was trying to find a recipe like Lorna Doone's. I will never eat them again. This recipe will forever be my favorite butter cookie. They are delicious and so easy to make A+++++!!!

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