Reviewed: Apr. 7, 2012

I made this recipe to the letter. The only change I made was on the décor. They taste amazing and I'm sure they'll be a huge hit at tomorrows family gathering for Easter. As other reviers have suggested, roll out the dough between sheets of wax paper. (not parchment) I put the dough in the fridge, as one reviewer suggested, before rolling and found it made the dough crumble even more. After letting it return to room temperature, the dough rolled out perfectly. All my batches of cookies were done at 8 minutes at 350°F. This recipe yielded 15 complete cookies at 1½" across and ?" thickness. (30 single cookies) Which is perfect as it means I get to eat 3! I will certainly make these again.

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Reviewer:

PennyPup

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Gatineau, Quebec, Canada

Reviewed: Feb. 7, 2012

I was in a hurry and did not have enough flour so I used cake flour. The dough was sticky and I had to use flour. They turned out very well but making them took longer. I would suggest that you do not substitute regular flour.

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Reviewer:

Lorraine

Reviewed: Nov. 27, 2011

These cookies were a hit with my bridge girls-rolling between waxed paper was a great help- no mess and no extra flour added

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Reviewer:

Marilyn

Reviewed: Oct. 29, 2011

I used to make these at Xmas because not only did they taste wonderful but also looked so attractive. I have never used a full tsp. of baking powder (half I found is ample) because it affects the shortbread texture.

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Reviewer:

EILISH40

Cooking Level: Intermediate

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

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 12, 2011

A good shortbread cookie. Not too dry at all. Dough was easy to work with (rolled out nice, didn't crumble, cut out well). Finished cookie looked and tasted wonderful. Instead of candied cherries on top I used rasberries dusted with sugar. Awesome recipe!

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Reviewer:

CookBookBabe

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: May 14, 2011

I remember these cookies as a kid. They are rather $$$ in the stores. They turned out quite nicely in appearance and taste. I had a problem with the dough crumbling. I wished that I had read the reviews ahead of time as there were some tips with the dough which I'll take into consideration in the future as I always have problems with dough. Because of this I only produced about a dozen.

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Reviewer:

MADAMS

Reviewed: Feb. 22, 2011

The cookies were fantastic!! did heart shaped which made cooking time a bit longer (like extra 3 minutes) used raspberry jelly with seeds tasted great. However, and maybe I'm not too great a chef, but I tried the icing four seperate times and it just instantly hardened too thick to spread and had to throw out. I don't know what I did wrong. Will make again but use diff glaze. also, hard to roll out cookie dough, but used wax paper and rolled, reballed, rolled again, etc.. the third through 8 times rolling out were much easier than first, which was crumbly. :) so cookies are a 5 star without a doubt, just took one star off for the icing. thanks!

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Reviewer:

Krissy

Reviewed: Feb. 9, 2011

I double the recipe, and used a piece of towel dried maraschino cherry for the top did not want to buy or spend money on candy cherries. The cookies were awesome, not too sweet even with the sugar glaze, my favorite cookie to eat so far. If your not a big chocolate fan try these so yummy.

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Reviewer:

Pamcancook

Cooking Level: Expert

Reviewed: Jan. 20, 2011

I was not a fan of these cookies. I think the recipe was easy to follow and i thought they were going to taste great but it had a funny taste to it. Not sure what I would do to change it next time.

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