Reviewed: Jun. 28, 2009

We really liked these. They melt in your mouth! I didn't have any superfine sugar, but I whirled some regular sugar in my food processor, which did the trick. The flavor is very subtle, but letting the cookie dissolve in your mouth lets you get the full effect. Thank you for the recipe, Tech! I will add it to my collection.

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Reviewer:

Jahdu

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Ringgold, Georgia, USA

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Reviewed: Dec. 19, 2008

I will never use this recipe again. The cookies were almost tasteless and were very very crumbly...almost powdery.

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JenandBen

Cooking Level: Expert

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Reviewed: Jul. 28, 2008

I've made this recipe two times now. The first I followed the recipe exactly. The second time, I added all but 2 tbs of the sugar/spice mixture into the flour before mixing in the butter. I then sprinkled the 2 tbs on top after scoring the shortbread. I also baked in my brownie pan (9X10) instead of the 8X8 as suggested. Great recipe, great spice mixture. Don't omit the cardamon, even if you have to go out and buy some just for this recipe. It is a very fragrant spice and really adds to the taste.

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Reviewer:

s.broadaway

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

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Reviewed: Jan. 3, 2008

Ugh! What a disappointment! I LOVE shortbread and LOVE the spices the recipe calls for, but this did not work! The shortbread itself was heavy and floury rather than light and melt-in-the-mouth. And I found the spices distracting rather than complimentary. Sorry, just not my cup of tea.

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Juli J.

Cooking Level: Expert

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Reviewed: Sep. 16, 2007

I would love to make this again. It's really tasty, and I like the middle ages part. Wouldn't it be good with wine? Could someome tell me how to make it less crumbly? I cooked it in a cast iron pan, spread about 1" thick. Also, is it supposed to bake to a graham cracker brown color? Thanks!

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Reviewer:

JODYPTNMKR

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Oak Cliff, Texas, USA

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Reviewed: Aug. 22, 2007

This deserves a lot more reviews than it has received. It was really delicious and different, yet appealing to a wide variety of tastes. Everyone I served these to loved them. One thing I should note is that the mixture looks like sand when you press it into the pan, but will come together as it bakes, so don't worry. It's not too sweet and keeps well, so you can make it in advance.

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