The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 22, 2009
this is a wonderful receipe! I usually buy shortbread cookies for a treat because they cost so much. Now I can bake them myself. I used 1/2 the receipe. Using my food processor I cut the ingredients in half again and pulsed all ingredients together until the dough started sticking together. I combined both halves and used a water glass to pack the dough down into the baking dish. Yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 23, 2009
I halved the recipe and it turned out delicious! I baked it in an 8"x8" pan at 325 for about 20-25 minutes. This was my first attempt at shortbread and was surprised at how easy it was to make--and that 3 ingredients are all you need to make something so good. I did not have a pastry blender, so I used my pizza cutter, and it worked great! I also lined the pan with foil for no clean-up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 15, 2009
add food color and make into flowers, roll 4 or 5 small balls of dough in one color and then another small and press togeather ^__^ turns out realy cute!
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Photo by Ashi Meessir

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 14, 2009
The best shortbread ever!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 9, 2009
This recipe produced better (and WAY easy) shortbread cookies that my friends and family all loved!!! Fantastic, and especially easy - only have to knead/mix and stick in a pan, bake, and cut!
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Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada
Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2009
I'll give it a 3 star, but I found out that I do not like traditional shortbread. It was bland and boring next to all the other Christmas cookies, even when I drizzled it with chocolate and sprinkled it with holly berry sprinkles...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 1, 2009
I made this as a Christmas present for my partner who loves shortbread. It was very well received!
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Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA
Living In: Ridgefield, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 23, 2008
Very easy to make. Really good, just a bit crumbly. Because I live in a higher elevation, I cooked for 15 more minutes. Thanks to the other reviewers who said to bake for 5 minutes then prick with a fork, that definitely helped!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 21, 2008
I've tried other shortbread recipes in the past but these were by far the best results I have ever had - I can't believe how easy it was to make these cookies. I followed the recipe exactly except that I made 1/2 of a batch and baked them in a 9x13 pan. Everyone loved these cookies and I will be making them again.
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Cooking Level: Intermediate

Living In: Niagara-On-The-Lake, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 20, 2008
Good tasting cookies, like the ones from store. I added 1/4 cup extra of sugar following some reviews advise and they came out a little too sweet; I'll stick to original next time. My cookies were a little hard to cut and a little too crumbly. I covered half in chocolate dip and they looked better as they were a little messy out of the oven.
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Cooking Level: Intermediate

Home Town: Buenos Aires, Ciudad Autónoma De Buenos Aires, Argentina
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 13, 2008
Thank you! My husband's great aunt makes the most scrumptious shortbread cookies but the recipe is a secret. These taste just like them! I followed the advice to bake for a few minutes before poking the holes (I would wait until the butter is even more melted)- this helped with preventing the flour from sticking to the fork, making nice, not crumbly holes. Also, I didn't have a pastry cutter so I used a potato masher to cut the butter into the flour. It worked really well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 19, 2008
Delicious!!The only thing I will do different next time is spilt the full batch into two pans. They were very thick and I would prefer them to be thinner and more like cookies. These are some of the best shortbread cookies I've ever had!
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Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 12, 2008
I've never taken the time to make shortbread cookies, but I've always loved their flavor. I think I'll break down this year and make these. It's seems like a very simple recipe. I like the way they look too. Thanks alot for making easy, fun.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Henderson, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Nov. 7, 2008
Great recipe. I did a few variations. I added another 3/4 cup of sugar, 3/4 cup of powdered baking cocoa (as my husband is a lover of chocolate, and 1 cup of chopped and toasted, unsalted Macadamia nuts. I cut the cold butter into slices and worked them into the dry mixture using my Kitchen Aid mixer. Just scrap down the sides a couple of times during the process. Once in the jelly roll pan, I rolled the top even and then rolled the nuts into the dough. Marvelous 5 star recipe. Thanks allrecipies!
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Photo by Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 18, 2008
This was an excellent butter cookie. It reminds me of a cookie my Grandmother used to make. The second time I made these I soaked raisins in dark rum the night before. Heat them in a small pot in the dark rum, then let them sit in the rum overnight. Toss the raisins into the cold dough, roll out, use a cup to make circles and bake. Real good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 3, 2008
Good cookie. I liked how it held it's shape firmly- then crumbled in your mouth. Something seems to be missing, not sure, but either way, a very nice and simple Shortbread recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 28, 2007
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!
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Amy
Photo by Amy

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 28, 2007
These were pretty good, but I've had better shortbread. I'll probably try another recipe next time.
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Photo by Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 25, 2007
Disappointing. Very flour-y tasting...not sweet enough for our tastes. we were very disappointed :( ...like eating buttered flour. We did halve the recipe because there was just the two of us...perhaps that is why.
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Photo by riblet

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 24, 2007
I used a Cuisinart to cut in the butter and it got too fine, but I feel like there was almost too much flour. My shortbread ended up tasting ok at first, but were a little too crumbly and had a flour after-taste to them...as if the flour didn't really cook. I've had real shortbread from Scotland before, and this just didn't measure up for me. Maybe I'll try again but cut down the amount of flour just a bit.
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Cooking Level: Beginning

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