recipe reviews for:

Scotch Shortbread Cookies

“This simple three-ingredient recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when you provide these for afternoon tea or at a bridal shower. --Marlene Hellickson Big Bear City, California”

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Reviewed: Dec. 20, 2011

This is the second recipe I've used for Scottish Shortbread cookies, and while almost the same, this one was WAY better! The texture was great and my husband loves them! I added a little vanilla extract and lined my pan with wax paper to make it easy to get out. Super delicious and exactly what I was going for. I also let them cook 5 minutes before poking with a fork so they didn't crumble, then watched them in the oven and took them out as soon as the edges started to brown. Highly recommend this recipe for someone looking for Shortbread cookies.

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4 users found this review helpful

Reviewer:

lauraritchey

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Santa Maria, California, USA

Reviewed: Dec. 19, 2011

These cookies have been made in my family for over well over 100 years. The key to them being the "best" is 1) Use butter that is at room temperature and handle the cookies very carefully, because they are very very soft but worth the work. 2) You have to make them at least 2 weeks ahead and keep them in an airtight tin so that they can mellow and this really bring out the buttery flavour. 3) My family rolls them out to about 1/2" and cuts them in a small circle with a tiny bit of maraschino cherry in the centre. 4) You only bake them until they are just set, they should still be white when you take them out of the oven and the bottoms just a tiny bit toasted and definitely use parchment paper. ENJOY!!

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6 users found this review helpful

Reviewer:

Kim & Randy

Cooking Level: Expert

Reviewed: Dec. 18, 2011

Very good, for so little ingredients! :)

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Reviewer:

Cooking Level: Expert

Living In: East Berne, New York, USA

Reviewed: Aug. 18, 2011

Perfect buttery flavor, not too sweet, and melt in your mouth soft texture. P;us it's an easy/fast recipe. Love the fact that they are made like a bar cookie. I used a food processor to easily mix the ingredients (had to split the ingredients into two parts to fit in machine's bowl).

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2 users found this review helpful

Reviewer:

Daisies and Irises

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

So easy and so good!

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Reviewer:

miss jay

Reviewed: Mar. 9, 2011

I cut this recipe in half because I did not want to waste a whole pound of butter if they we not good. They wewe AWSOME! Very easy to make,I put sugar and butter into my kitchenaide mixer mixed until it was nice and smooth ,slowly added flour, dumped it onto the pan pressed it down EASY PEASY! MY only addition was to add 1 t vanilla and 1/2 t almond flavoring. Next time I will make the whole batch.

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Reviewer:

Gee

Reviewed: Dec. 22, 2010

Very disappointed in this recipe. Wasted good butter and flour. They were tasteless. A sweet Scottish neighbor used to make us this for Christmas and it was always buttery and just delicious...this is NOT that recipe.

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3 users found this review helpful

Reviewer:

Vicki

Reviewed: Mar. 28, 2010

These are tasty! I get a kick out of making something with only three ingredients. At first, I was a little worried because the dough seemed very dry and crumbly, but I pat the dough down onto a baking pan, put it in the oven and they came out great.

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1 user found this review helpful

Reviewer:

Steven

Reviewed: Jan. 14, 2010

I changed it a bit by 3 cups white flour and 1 cup wheat flour. I also used 1-1 sugar substitute and flattened balls to make 1/4 inch thick cookies. Bakes 325 for 35 minutes. Delicious!!

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3 users found this review helpful