Reviewed: Aug. 10, 2009

These were delicious!! Everyone loved them. Instead of baker's white chocolate, I just used white chocolate chips and sliced each one in half. Wasn't too much effort, and I thought the smaller white chocolate pieces would be better in a dry dough like this. Turned out great!!

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Marlo

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Reviewed: Aug. 5, 2009

Dry and very crumbly. They didn't go over that well at my grandma's funeral.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

Didn't have enough flour, so we substituted wheat flour to make up the difference. Delicious! Didn't miss the white flour. I just don't know if I would use all wheat flour next time.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: May 7, 2009

This is a great, easy recipe. It is 5 stars as is but try it with a 12 ounce bag of white chocolate chips and a 6 ounce bag of tart cherries. The white chocolate chips are easier and the whole bag is a plus. The tart cherries have a better texture and flavor in my opinion than the cranberries.

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Tantemommy

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

I am always asked to make these for birthdays, events, holidays... and just anytime! they are simple but tasty. The tartness of the cranberries with the sweetness of the white chocolate are completely complementary.. and the butteriness of the shortbread makes these cookies addicting... esp. with a cup of coffee!

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Rachel

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Dec. 14, 2008

These cookies are great. They have a nice buttery flavor. I also use white chocolate chips and that makes it easier. I make these for a cookie swap and they are requested every year.

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gblepore

Home Town: Providence, Rhode Island, USA

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Reviewed: Apr. 10, 2008

These are the most addictive cookies. I have made them several times now. I like my shortbread to be on the softer side so instead of making them flat, I used a small ice cream scoop and left them in that shape. Not only do they stay in the cute shape of a scoop of ice cream, they a soft and slightly chewy. (see my photo) You do have to cook them slighty longer to get them to brown a little. The first time I made these I used bar chocolate and chopped it into pieces. This last time I used white chocolate chips and it was much easier and less of a mess. I will make these again and again.

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3monsters2feed

Cooking Level: Expert

Living In: Saybrook, Ohio, USA

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Reviewed: Dec. 17, 2007

These are my new "go to" favorites...although I used white chocolate chips. I made them, last year, for a cookie exchange, and everyone loved them. They're so easy to whip up and the colors are traditionally festive.

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REENTHEQUEEN

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Plymouth, Michigan, USA

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Reviewed: Dec. 9, 2007

They are good, but I thought they would be better with their current 5 star rating.

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ELISAP

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Reviewed: Dec. 7, 2007

i absolutly love these! they very simple to make and taste wonderful.

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Dec. 4, 2007

I made these last year and they were so good!!!! I will definately make them again this year!

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bambi76

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Reviewed: Dec. 3, 2007

I tried it without white chocolate (not having any immediately available at home) and added a teaspoon of vanilla and a dash of cinnamon. Came out great. Had to leave it cooking for maybe a minute longer than expected but that might just be my oven

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