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.

These were pretty good, but I've had better shortbread. I'll probably try another recipe next time.

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!

Disappointing. Very flour-y tasting...not sweet enough for my shortbread loving husband, he was very disappointed :( ...like eating buttered flour. We did halve the recipe because there was just the two of us...perhaps that is why.

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.

WOW. Before now, I thought I knew shortbread. This recipe definitely proved me wrong. These tasted amazing, and definitely beat the thin shortbread cookies that I usually make. At first I was appalled by the amount of butter, but it worked out well in the end. I too forgot to poke holes into the dough but I don't think it drastically affected the recipe at all. This one is definitely going in my recipe book!

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!

Wow! These were great and so easy to make. A definite keeper.

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

This shortbread is wonderful! So easy to make and it makes a lot. Like another user mentioned, when you prick the dough it does get very crummy but it doesn't matter once it's baked.

This is a very EASY recipe and it is GREAT. I made no changes, except I did soften the butter, otherwise I would have been mixing forever. They still turned out great. BTW - I made them for a Celtic Chritmas Party and everybody commented on how wonderful and authentic they were.

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.

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!

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.

5 STARS from me only because I can't give it 10! I made pecan sandies by simply adding 1 Cup of chopped pecans. I didn't change any other ingredients! I lined a bigger cookie pan (13x18) with parchment paper and thought it might not take the full 35 minutes, but it did! EXCELLENT! Would it be wrong for me to post this recipe under "Pecan Sandies?" with appologies to Erma Hiltpoid?

Wonderful cookies! I found that i liked the outside cookies the best because they were more crunchy..so i put the cookies in for 5 minutes longer to harden the middle cookies more...Delicious! I've been looking for a recipe like this since i tried shortbread cookies at an international potluck 10 yrs ago!

They were good. Easy to make and tasted fabulous. Not a 5 because I haven't figured out how to make the pretty.

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.

This was soooo easy and delicious! Made for a block party this weekend. I am sure everyone will love them. FYI...When you prick the top of the shortbread, it will create crumbs on top. This is totally normal. They will turn out well.

Will make this recipe over and over again, easy and delicious. Next time I will try cut-outs and see if it hold shape.