Reviewed: May 19, 2012

I love these. I am only giving them 4 stars simply because I can taste just a hint of flour. I cut the recipe in half and used a 9 x 13 pan. Next time I make them I will up the butter a bit. I will never buy Walker's again!!! I had to come back and give this a 5! The next day, I couldn't taste the bit of flour at all and just that Walker buttery taste. So very delicious.

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Reviewer:

kimmer

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Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Fort Myers, Florida, USA

Reviewed: Apr. 1, 2012

I made this just now and I love it. My 4yr old Goddaughter helped so of coarse we added chocolate and peanut butter chips to it. The dough is not too sweet and it tastes soo buttery. I forgot to poke with a fork but oh well. My only problem is that I burnt my tounge cause I couldnt wait for them to cool!!!

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Reviewer:

Nici

Cooking Level: Beginning

Home Town: Mount Vernon, Indiana, USA

Reviewed: Jan. 11, 2012

When I was cutting these in the pan they started to crack and fall apart. I was unable to prick them with a fork but they still tasted great.

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Reviewer:

Lynda W

Reviewed: Dec. 21, 2011

WOW! THESE REALLY CAME OUT FANTASTIC! I WAS LOOKING FOR A RECIPE LIKE WALKER'S SHORTBREAD, AND I MUST SAY, THESE BEAT WALKER'S! THEY ARE ABSOLUTELY DELICIOUS! I WOULD GIVE THEM SIX STARTS IF I COULD! BUTTERY, CRISPY AND GREAT FOR THE HOLIDAYS! IF YOU ARE LOOKING FOR A GREAT SHORTBREAD RECIPE, STOP HERE, THIS IS ALL YOU WILL EVER WANT! THANKS FOR POSTING!

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Reviewer:

Love2Bake

Cooking Level: Expert

Reviewed: Dec. 21, 2011

I was skeptical at first. The mixture as it's listed seemed too flour-y so I added another 1/2 cup butter. I also froze my butter and used the grater as others suggested which made it super easy to cut in. And I mixed and mixed and mixed! Until I figured I guess I can't mix any more..there were still bigger chunks of butter and it didn't totally look like tiny crumbs - looked like just flour with butter pebbles. So I sighed and said oh well, here goes as I popped it in the oven. It smelled wonderful baking! Let it bake for pretty much exactly the recommended amount of time. It was slightly brown on the edges and a little soft to the touch in the middle. And let it cool. I tried it and wow! this is some delicious shortbread! reminds me of store bought expensive stuff! I am so happy that what I thought was a loss was SO not! Glad I found this recipe. I plan to dip half of some pieces in chocolate (Royal Shortbread).

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Reviewer:

Melanie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Dec. 20, 2011

These were very yummy and a lot of people liked them. I read previous comments saying to use frozen butter and a grater to cut in the butter, and it worked really well. The only thing I that bugged me was the final texture. They were perfect on the bottom, but the top was very floury and too crumbly. Like I said, they taste very good so I think what I will do next time is press it down into the pan so its more solid. I also ended up adding even more butter because it was so dry.

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Reviewer:

lauraritchey

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Santa Maria, California, USA

Reviewed: Dec. 17, 2011

I like this shortbread. Halved the recipe.Tossed in a packet of instant vanilla pudding. Pressed into a 13x9 inch pan with parchment paper. Didn't prick it until it started to puff up. Melted a 40 oz bag of Kraft Caramels on the stove top over med heat in a heavy saucepan with a 1/2 cup of evaporated milk. Once melted I stirred in a cup of salted dry roasted peanuts then poured over the cooled shortbread. Sprinkled with butterscotch morsels and refrigerated for 2 hours. Cut into bars with a sharp knife. I really liked these because of the sweet sweet of the caramel and the salty, crunchy of the nuts. Nice and savory. I admit using the shortbread as a vessel for the toppings. I give the shortbread a four star rating, it's good, but with caramel, nuts and morsels, I give it five stars. Mmmm

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Dec. 15, 2011

I love shortbread cookies but alway dreaded making them... rolling out the dough and cutting the cookies... this was a breeze and makes so many! I rolled them in powdered sugar when they were cooled. Yummy!

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Reviewer:

Terry Tripp

Cooking Level: Intermediate

Home Town: Walhalla, South Carolina, USA

Living In: Lexington, South Carolina, USA

Reviewed: Dec. 6, 2011

YUM! I made a few modifications. First I added a few dashes of cinnamon, didn't add the salt, and cut the butter to 3/4 cup. My arm got tired of cutting in the butter, so I decided to just melt it and stir it in really well. This was so much faster and easier!! I love eating them warm from the oven. These were delicious, and I will definitely make them again.

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Reviewer:

blayne7

Reviewed: Nov. 28, 2011

I made these for Thanksgiving, and they were fabulous! Everyone requested that I make them for Christmas as well. I followed the recipe as-is, except my pan was 14" x 8.5", so they were a bit thicker, and I had to add about 5-10 min to the baking time. Oh, and definitely follow the other reviewer to said to put them in the oven for 5 min and then poke the holes. Much easier that way. Thanks for the recipe!

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