Reviewed: Feb. 5, 2012

Too much butter!!! They came out a little too thin & hard for my liking.

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Reviewed: Aug. 1, 2011

Sorry, not often I write negative reviews but these are definitely not shortbreads. Perhaps they should be called maple cookies.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Feb. 19, 2011

I just finished making these about 20 minutes ago - they turned out really great! I did mess with the recipe a bit, though - I was going to try to make them a bit lighter, like my mom's whipped shortbread, then put it through the cookie press. I thought I'd do that by creaming the butter, sugar, and syrup together, and then sifting in the flour a little at a time, and then whipping the dough. I didn't end up using the cookie press - the first two sheets got rolled into balls, then flattened. They turned out well, but then my mom suggested I add jam. I rolled the dough into balls, made and indent with my finger, then added jam into the indent, turning them into a type of thumb-print cookie. They turned out really well! Strawberry jam goes really well with the maple shortbread dough.

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SAKURAKAT

Cooking Level: Beginning

Reviewed: Dec. 21, 2010

This was my first attempt at making shortbread and I don't think I will use this recipe again. Mine look beautiful, but they mostly just taste like flour. I think 4 1/2 cups of flour is far too much and 1 1/2 is not enough sugar. Also, 1/2 inch thick at 20 minutes doesn't cook all the way through. I think this recipe needs some tweaking.

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newbaker

Reviewed: Jun. 24, 2010

i give it 5 stars!

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Katie

Reviewed: Apr. 17, 2010

I made this recipe for the residents of the nursing home where I work as a treat to go along with a travel video about Canada. This was one of the easiest and tastiest cookies I have ever made. I had little maple leaf cookie cutters and made some in the small size, then switched to a round cutter and just made a maple left impression on the top of each cookiel. They came out so cute. The trick is to take the cookies out of the oven at exactly 20 minutes. Otherwise they will get too crispy when they cool. The residents loved them.

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Nagoyagirl

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: St. George, Utah, USA

Reviewed: Mar. 23, 2010

Just cooked a batch of these cookies for a Canadian event. I rolled them 1/4 inch thick and they turned out lovely. Some I did roll a bit thinner and they turned out crispier. I did add 1/2 cup of real maple syrup (to make sure the flavour came through) and the taste was perfect.

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jazzyjazz

Reviewed: Dec. 22, 2009

Reading the other reviews, I must have made this wrong. My cookies spread like crazy, which is a shame since we were trying to make decorated sugar cookies. I did double the recipe; perhaps this one's not good for that. They are delicious, however, so I give them a 5 for taste but a 2 otherwise.

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HOLLISBDOLLIS

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Beavercreek, Ohio, USA

Reviewed: Oct. 27, 2008

I ended up cutting the recipe in half with the exception of the brown sugar and the maple syrup i added about a 1/4 cup maple syrup and 1 cup of brown sugar. I also rolled it out to a half inch on a cookie sheet and cut it into bars which turned out nice and chewy

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