Reviewed: Dec. 30, 2012

This is the first time I've made a cookie like this and they came out GREAT! The basic biscuit itself is good even without the filling and icing. Of course being in a hurry, I didn't follow the directions exactly. I melted the butter instead of softening it and used my mixer to beat in the flour, so ended up with a fluffy mix that was IMPOSSIBLE to roll out. I put the mix in the fridge overnight and made them the next day. I did make a few changes....used a turbinado sugar instead of white and made the icing using vanilla soy milk. If you use a raw sugar like I did, add a little more than the recipe calls for and I used MUCH less confectioners sugar for the icing. It probably took Julia Child 20 minutes to whip up several dozen of these...I took me much longer but were well worth the time spent. They were a HUGE hit at my job and I have made more as hostess gifts.

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Reviewer:

Ladylynne

Reviewed: Aug. 18, 2012

This was definitely one of the most fun "recipes from home" that I've made with my little girl. On the one hand, they were rather a lot of work, it was frustrating how easily they broke when lifting them off the cookie sheet, and I made them WAY too big, but Lily had a ball sandwiching them together, drizzling them with icing, and adding the cherry! Only change I made was to use 3c a.p. flour and 1c of Bird's custard powder as another reviewer suggested. Not sure I'll make them again, but we had a blast putting them together. Thanks so much, Marcie!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 11, 2012

I agree with an earlier reviewer that it's better to substitute 1 cup of flour with 1 cup Bird's custard powder. Also, boil the jam before you spread it (spread while it's still hot). This will stick the biscuits together better, concentrate the taste, and give a chewier texture.

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Reviewer:

Claire

Reviewed: Dec. 27, 2011

These cookies are wonderful! I didn't change a thing. They were a big hit at Christmas dinner.

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Reviewer:

SMOEGIE

Cooking Level: Expert

Reviewed: Nov. 7, 2011

Beth40 ,, these are BISCUITS not cookies ,,, we don't have " cookies " in Scotland ( just kidding ). Yes they are just delicious and I have made them by substituting a cup of Bird's custard powder for a cup of flour, an added delicious touch.

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Reviewer:

barone

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

it was a good recipe...the 8 cups of confectioners sugar was way too much. This is a butter and sugar high recipe.

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Reviewer:

Weegit

Reviewed: Feb. 27, 2011

My grandmother is from Scotland and use to make these all the time. These came out just like her old recipe. It's a tough batter to work with (gets really sticky) but worth it in the end.

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Reviewer:

Breanimal

Reviewed: Jan. 29, 2011

Made these for my Culture Feast project at school. Many people wanted seconds. I'm only 13 and I made these without any help, quick------easy--------DELICIOUS!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

TheChef

Reviewed: Mar. 7, 2010

This is a great recipe that makes use of real shortbread without overcomplicating itself and getting all pretentious. Just like grandma used to make! The instructions were quite easy to follow along with and the cookies turned out just perfect; nice and light with a smooth, rich taste. As an added treat I was able to use my mother's homemade raspberry jam made from berries she grew in her backyard. Yum! My only pause for concern was the amount of confectioners' sugar called for; I found that I only needed about 2-2½ cups and I had plenty of icing left over. This is a fantastic recipe and if you have kids I’m sure they will love helping you use the cookie-cutter and licking the beaters. The kids can shape their own cookies with leftover batter, too! By following this recipe I made 2 dozen completed cookies.

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