Reviewed: Dec. 22, 2011

Love! Soo good. I also tried with 1/2 tsp nutmeg instead of ginger to make eggnog shortbread and it is Devine!! And so easy! Also make sure u use salted butter for it will bring out the flavors... Otherwise it will be bland and "missing something "

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Reviewer:

holly1313

Reviewed: Dec. 22, 2011

These ROCK!!!!!!

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Reviewer:

tallen20

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Dec. 20, 2011

These are terrific cookies. Great with coffee. I'm about to make them for the second time, one batch with ginger and one with cinnamon, to give as gifts. This is a keeper.

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Reviewer:

MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

Reviewed: Dec. 10, 2011

It was easy to make but was not a flavor we enjoyed. My mother thought it needed more ginger. My son tasted and told me it was miss and threw the rest away. Liked the idea so I might make the cookies again but with a different spice other than ginger.

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Reviewer:

LLF321

Reviewed: Nov. 26, 2011

Yummy treats with gingery flare. I really enjoyed them though I would probably enjoy making them a bit thinner and more of a cookie style. Great coffee treat!

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Reviewer:

amanda_li204

Reviewed: Oct. 16, 2011

Gorgeous cookie. I had no ginger so substituted mixed spice and cinnamon. I also had a chocolate craving and added a teaspoon or two of cocoa powder. Just ate most of them there with whipped cream. Mmmmmmmm....

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Reviewer:

lollkenn

Reviewed: Jul. 25, 2011

Very Good. I made these as cookies and added a teaspoon of Baking Soda to give it a little rise (less density). We could not make enough of these. My kids loved them. Unfortunately, so did the family dog who ate most of them off the table late at night.

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Reviewer:

Allen & Linda

Cooking Level: Intermediate

Reviewed: Jun. 28, 2011

Very good recipe! It was eaten super fast and I hardly even had a chance to have some. This recipe doesn't make a whole lot, so if you are preparing for a group, you may want to double it. Otherwise it is very delicious and buttery, just the way a shortbread cookie should be! The ginger taste is very light as well.

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Reviewer:

Layla

Reviewed: Dec. 29, 2010

These are SO GOOD, and couldn't be easier!! Since I don't have round cake pans, I used my 8-inch square pan and scored it into 16 small squares...they came out perfectly. Thanks for sharing this recipe!

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Reviewer:

LavendarSunset

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Buckeye, Arizona, USA

Reviewed: Dec. 17, 2010

I was looking for something easy to make with what I had on hand and would have never thought of Ginger Shortbread. This was DELICIOUS. I say 'was' because it was out of the oven and GONE within an hour! Followed the recipe just as it is, though like the suggestion of candied ginger on top. Maybe next time we'll try cardamom!

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