Reviewed: Nov. 23, 2009

can you roll these out and cut them with cookie cutter? can these form and hold its shapes?

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Amanda

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Reviewed: Nov. 23, 2009

Holy WOW!!!!! AMAZING!!!!!!

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Jacquie

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Reviewed: Nov. 23, 2009

Deliciously delicate and different than the traditional harder, denser shortbread. The more flour you add to this recipe (say if you scoop flour into the measuring cup, instead of lightly spooning it in and leveling it,) the firmer the result would be. I followed the recipe ingredients exactly, then very lightly rolled the dough into one-inch balls, coated each very lightly with granulated sugar, flattened each ball lightly to about one-third of an inch and baked. I received more compliments on these plain, straightforward cookies than other more complicated offerings. Excellent butter is also a must for the flavor. Will make these from now on.

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mollytina

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Nov. 20, 2009

These cookies are great. We call them whipped shortbread. I add 11/2 tsp good vanilla and sometimes chocolate chips as well.

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jswat5

Cooking Level: Expert

Living In: Hope, British Columbia, Canada

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Reviewed: Nov. 18, 2009

This is not bad but I added a 1/4 tsp of vanilla and a 1/4 tsp of salt just to give it a little more flavor. For a Christmas twist you can add red food coloring paste to half the dough and green to the other. Roll them together and they look like little Christmas marbles!

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Brooke

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Reviewed: Nov. 18, 2009

I was a little unsure of these cookies, thinking that they could use a little vanilla and salt. I still think that they do...next time I will put some in. I'm still giving these 5 starts though...they are incredible! The texture was awesome, they truly did melt in your mouth! My family loved these...they were honestly gone in minutes. To dress them up a little, I mixed chocolate chips with some shortening, melted it up, and drizzled it over the cookies. I sprinkled them with little jimmies, and they looked great! The one problem I had with these, though, was trying to press it through the pastry bag as some reviewers did. The dough was really stiff, and they didn't look all that great in the end. Next time, I will probably use a cookie press. Thanks for sharing...this one is a winner!!!!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 4, 2009

Fan-stinkin'-tastic!!!! I followed the directions exactly and they are perfect!

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QUINNSMOMMY

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Reviewed: Oct. 31, 2009

try rice flour instead of cornstart

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bobbijean

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Reviewed: Oct. 31, 2009

These cookies were amazing! I added some toasted coriander to the recipe! I read if you toast the coriander that it can be used in desserts. I looked online and found this recipe. These cookies were delicate yet bold ( coriander) at the same time! I will make this recipe again Thanks Ali

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Ali

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Reviewed: Oct. 30, 2009

Really good:)

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NewfieGal

Cooking Level: Beginning

Living In: Grand Falls-Windsor, Newfoundland, Canada

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Reviewed: Oct. 30, 2009

We did not care for this recipe.

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kajojozoka

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Reviewed: Oct. 29, 2009

Delicious! Absolutely melt in your mouth!

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 29, 2009

I sent some to work with my husband as i kept eating them.The girl in the deli yelled across the store to my husband in the BAKERY they were the best ever.I added 2 tsp of cocoa and a tsp of raspberry essense.I swear i put on 5lbs eating them yummy.

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mairin gonzales

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Reviewed: Oct. 28, 2009

These are really melt in your mouth cookies. They are the perfect shortbread. If you like a sweeter cookie, you might want to sprinkle these with confectioners sugar as soon as you take them out of the oven.Thank you for sharing the recipe.

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infinitsky

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Curious if you can add finely chopped pecans to this recipe?

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creed

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Reviewed: Sep. 27, 2009

These were Excellent. I did increase the confectioner's sugar by a couple tablespoons as I wanted a little sweeter cookie. Baked at 350 for ten minutes in my oven. Word of warning for those who (like me!) haven't made shortbread cookies before, even though there is no baking powder or soda in these, no leavening at all, they will Still puff up and out on the cookie sheet so don't put them too close together, I learned the hard way =). These really are great though, not too sweet, melt away completely in your mouth. They are much better once cooled than warm out of the oven imo. Thanks for a great and simple recipe!

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VirginiaJ

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 26, 2009

Everyone loves it when I make these !

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Michelle

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Reviewed: Sep. 19, 2009

These are fabulous! I did turn the heat down a bit because I was using a non-stick pan. Next time I will add maybe 2 more tablespoons of confectioners sugar- I personally like them sweeter. Thanks for the yummy recipe :)

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Rochelle Marie

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Sep. 14, 2009

No flavor to these cookies.I wont try this recipe again

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kinniemarie

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Reviewed: Sep. 12, 2009

OH MY WORD! Are you kidding me? These cookies are amazing!!!!! I didn't change a single thing. I followed this recipe to the "T", and it is PERFECT! THANK YOU!!!!!

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