Reviewed: Mar. 4, 2006

I thought the cookies were just ok: abit bland and not tasting like any shortbread I had before. I would have given them 3 stars if it wasn't for the chocolate/nuts dipping. I dipped half of the batch in chopped pecans and the other half in caramel chips: good cookies but nothing out of this world.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Feb. 2, 2006

I was lazy (and running out of chocolate chips) so I altered this recipe a bit. :) I shaped the dough into small balls which I flattened with a glass dipped in icing sugar. I also did not dip the cookies in chocolate or sprinkle them with nuts. But the cookies, without being dipped or nutted, were still really good! I used regular-size semi-sweet chocolate chips and beat them up in the Magic Bullet for a bit, so there were yummy chocolate specs as well as chips all through the cookies! My daughter liked these, thank you so much for sharing.

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Dec. 29, 2005

I wish I could give more stars. Love, love, love. And have beed asked for the recipe many times. The taste is sensational and they look so pretty. Can't say enough. Oh and pretty easy too. No problems - dough is easy to work with.

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KRoss

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Reviewed: Dec. 23, 2005

First, let me say that the end result is very tasty. I do not like overly sweet cookies, so these are perfect for me. I had a horrible cooking day, though. First, the dough was too delicate and sticky to roll into nice logs. Added about 1/4 cup flour. Too floury, so I added a little more sugar and another tsp. of vanilla. The dough was finally manageable and tasty. I still couldn't get pretty rolls out of them, so I made flattened rounds, about the size of vanilla wafers. I got 49 cookies of that size out of my batch. (Baked at 325 degrees for 10-11 minutes. Texture was perfect.) I half-dipped the cookies and tried to drizzle white chocolate on top. I must have a bad case of Christmas nerves, because even that went wrong. (I'm an artist and it HAD to be perfect.) So, even though I was very frustrated at the end, the cookies themselves are attractive and very good. I'll try making them again after the holidays. I'm sure I'll do better next time.

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Momma Minerva

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2005

I loved this recipe! I made them rounds instead of logs Also, I omitted the chocolate chips in the cookies, but just dipped them instead I used regular sugar instead of the confectioner's, too and it was fabulous! Alot less crumbling!

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mommacookie

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Reviewed: Dec. 15, 2005

I made these for my christmas cookie tins and was very pleased with the end result. Melt in your mouth kind of cookie with good texture. I also added skor baking chips along with the mini chocolate chips. Sooo rich!! I omitted the nuts at the end and just left them with the plain chocolate dip.

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COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Dec. 10, 2005

Oh wow these were awesome...the cookie part is fantastic and melts in your mouth, and the chocolate and nuts (I used pecans) on the one end just make this cookie perfect. There's nothing that could make it better. They look SO pretty and they taste just incredible...a new cookie cookie staple at my place.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 10, 2005

Great holiday gift-giving type cookie!

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Chelsey

Cooking Level: Intermediate

Home Town: Rogers, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Dec. 7, 2005

Really yummy! I used hazelnuts instead of walnuts because I had them on hand. And I just microwaved the chocolate and shortening for dipping because I don't have a double boiler. I definitely did not get 4 dozen cookies out of this recipe though, only 2 dozen.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Dec. 3, 2005

Absolutely FANTASTIC!

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Sharon Swan

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Reviewed: Nov. 15, 2005

Excellent. I used grated chocolate instead of chocolate chips to make the dough smoother.

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DANAGISANA

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Reviewed: Nov. 13, 2005

Um, WOW! This is the first shortbread recipe that I've made and it was not only easy but also a no fail recipe. I didn't have chocolate chips on hand but had Ande's chocolate mint baking pieces. I used those in the logs and melted chocolate bars for dipping half of the log. I knew that shortening would have been the ideal ingrediant with the chocolate for dipping, but used butter because I didn't have shortening. It worked fine. I know, not very prepared. :-) I think that's a great idea with the crushed candy cane. Thank you Rhonda for sharing such a wonderful recipe.

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ande16

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Carmel, Indiana, USA

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Reviewed: Oct. 5, 2005

Excellent! I didn't dip the cookies in the extra chocolate because my husband wanted them to be plain, but we both found that they still had plenty of chocolate flavour. Actually, he requested that I not put as many chocolate chips in next time, but I thought they were great as is.

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DOGLOVER22

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Reviewed: Sep. 11, 2005

I took these cookies to our Church social and they where a huge hit. I added a 1/4 Brown Surgar to the mix and left out the nuts on the dipping end.

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ernestgray

Home Town: Fallston, Maryland, USA

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Reviewed: Aug. 23, 2005

Not impressed at all with the flavor of this cookie. I LOVE shortbread and have found that it is very difficult to find a good shortbread. This wasn't it. I will stick to my old recipe. This just didn't have a GOOD shortbread flavor.

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IAMNIECY

Living In: Glendora, California, USA

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Reviewed: Aug. 5, 2005

These cookies are delicious! The walnut toppings are great, but if you are looking for something different, drizzle white chocolate over the semi-sweet for a very pretty treat. Rhonda, thanks for a great recipe!

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LAGRILLON

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Reviewed: Aug. 1, 2005

This is one of the best cookies I have ever tried. It has become my favorite. I didn't change a thing except to dip them in milk chocolate instead of semi.

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SGATESWAY

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Reviewed: Jul. 30, 2005

Great cookies! I made these twice this past week, and they are really quick and easy to prepare. The second time around, I did not dip them in chocolate, as I knew the people for whom I was preparing them would be overwhelmed by all the chocolate :-) and they still turned out deliciously. There is plenty of butter in the cookies; if you use a non-stick cookie sheet, you do NOT need to grease it. Thanks for the awesome recipe!

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HOLLYCAT1

Cooking Level: Intermediate

Home Town: Great Meadows, New Jersey, USA

Living In: Belle Mead, New Jersey, USA

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Reviewed: Jul. 18, 2005

These are amazing! Melt in your mouth. The cookie itself was incredibly easy to make; dipping in the chocolate and nuts was a little messy, but well worth the work and cleanup. I brought 100 of these to work and they were gone in no time. Now one of my favorites.

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JILLETH

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Reviewed: Jul. 5, 2005

Wonderful!! I love this recipe not only because it is good as is but you can vary the ingredents to get different tastes. I tried toffee bits in place of the chocolate chips yum yum! I think I must have made these way big though because I only got a little over 2 dozen from the amounts listed.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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