Holiday Shortbread Cookies

I HAVE NEVER MADE SHORTBREAD COOKIES BUT AFTER MY MOM WENT TO SCOTTLAND LAST YEAR AND SENT SOME HOME I MADE SURE I TRIED TO MAKE SOME THIS YEAR. THIS RECIPE WAS GREAT. MY ARM IS STILL SORE FROM ALL THE STIRRING BUT IT IS TRUELY WORTH THE EFFORT. THANK YOU SO MUCH YOU MADE MY HUSBAND VERY HAPPY WITH THE RESULTS

wonderfull!!! i cut the recipe in half because it makes so many cookies, and still ended up with enough for everyone. i served it with fruit and cream on the side, and everyone tried it with hot chocolate. it was DELICIOUS!!!

This is an awesome recipe, it couldn't get easier than this! I did half of the recipe, put it into a 9x13 pan and added chopped pecans, pressing them into the dough with a spatula. I forgot to prick the dough with a fork - not sure what that does, but the pan of shortbread turned out wonderful! I did leave them in for a couple extra minutes, as the edges weren't brown yet, and it could have been left in longer as the middle was still pretty soft. I let my husband do the 'taste test' and his words were "Add this one to your list of keepers!" (he can be a bit picky!) Thanks so much, I will makes these often!

This was so easy ! im really happy im just learning to cook and these cam out perfect :] taste so nice.

This recipe was very easy and was delicious. I used a Kitchen Aid mixer and worried it was mixed too fine, but everything turned out perfectly. I'm not going to buy Walker's shortbread anymore!

Wow! First of all, this recipe was a lifesaver because I was making the cookies for someone who loves shortbread and I tried a recipe from a different site that called for me to roll out the dough and cut it into shapes with disastrous results. So I tried these cookies and they couldn’t have been better! They taste like the fancy, store-bought authentic shortbread I’ve tried and the texture was right on—firm but crumbly. I added a bit less than a quarter cup extra sugar and threw in some toasted and chopped cashews at the end so they would be nutty shortbreads. My husband and I had to stop eating them so we would have enough to package and give away! They weren’t the easiest cookies to make (my hands were very tired after cutting in a pound of cold butter- perhaps next time I’ll use the grating disc on my food processor first?) but I was very happy with the results!

this turns out really well. i do recommend using cold butter, because it goes into the oven in little balls that melt throughout the batter... yum! however i DO NOT recommend cutting the 2 cups of butter in with knives (like i did)... it takes forever. use a pastry blender and you'll enjoy making this a lot more

Wonderful flavor- but the buttery taste was a bit too much for me as I'm not a huge fan of butter. I will add more flour next time. I sprinkled more sugar on top before baking to make it sweeter and prettier. Tip: Bake the shortbread for 5 min, then take out to prick the holes with a fork. The butter would have melted and held the dough together, making pricking the dough much easier. I found it impossible to prick the shortbread before baking without it crumbling to pieces.

Delicious shortbread! I put it in a 9x13" pan, so it was nice and thick. baked it for 45 minutes, and it turned out perfectly. I used salted butter, so I didn't add the extra salt. Oh, and a tip for making it look pretty - turn it upside down from the pan onto the cooling rack (after cutting it into squares, of course). The bottom is nice and smooth, so it's much better looking than the top with all of the holes.

good cookies. I halved the recipe and it still made a 9x13 panful. I am going to make them again and drizzle or dip them in chocolate.