The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 12, 2009
This recipe was excellent. I followed the recipe but took the advice of another member who suggested dropping the cookies on a cookie sheet and pressing them with a fork, rather than rolling them out and cutting them. These cookies melted in our mouths. They were a perfect shortbread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 29, 2009
So also had no eggs on hand and need to fufill a cookie craving so this is the recipe that sounded the best. I took from some other reviews and this is what I did. I halved the recipe as a test batch and it called for 1/4 cup confectioners sugar but I like them a little sweeter so I did a 1/3 cup instead. I creamed the margarine and sugar ( yes I used margarine in all my baking) for a long time as suggested and added a capful of almond extract. Instead of rolling them I made small balls that I flattened to about 1/2 in. thick. Looking back I could have made them flatter because my cooking time ended up being 24 minutes ( my oven is brand new and it seems like everything always takes longer to bake in a new oven). It may not help anyone else to bake them this way but I'll need a reference so I can make them perfect again next time because I'll definitely be making them again!
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Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA
Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 10, 2009
Absolutley lovely! I just made some and its lovely and crumbly and buttery - just what I want in a shortbread. Very easy recipe too, thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 2, 2009
i absolutely love this recipe. I changed a few things. I added just a bit more salt and i cut them round and rolled the edges in sugar. I find if you have trouble rolling this dough out, it helps to chill it for about 30 minutes first, then try rolling it out. I've made shortbread before and this was almost exactly what i was looking for. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 2, 2009
WOW! I just pulled a couple of batches of this shortbread out of the oven. It is absolutely perfect, and I have never made shortbread before. I needed something quick and easy for a last-minute bake sale and this took no time whatsoever and tastes incredible. I doubled the recipe and added about 2 tsp of lemon extract. My house smells heavenly right now!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 24, 2009
Tasteless
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 15, 2009
These are amazing!! So Easy,So delicious! I made a chocolate frosting for them but that was unnecessary. Perfect with tea and/coffee. Hard to go wrong with this recipe.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 31, 2009
Great recipe...the dough is difficult to work with (crumbly as shortbread dough should be). Solution: This dough recipe can be made ahead of time. These make GREAT party treats or gifts if you can make them more "eye appealing". Here is how: Transfer the dough to a gallon-sized plastic bag. Place the bag on a flat work surface, leaving the top open. Roll the dough into a 9 x 10 1/2-inch rectangle that is about 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When the dough has reached the desired size and thickness, seal the bag pressing out as much excess air as possible, and refrigerate the dough for at least 2 hours, or up to 2 days. When ready to bake, put the plastic bag on a cutting board and slit it open. Discard the bag. Using a ruler (or eye ball it) as a guide, cut the dough into 1 1/2-inch squares. Transfer the squares to baking sheets. Add ins to try in this basic recipe: 1 tbsp espresso powder dissolved in 1 tbsp boiling water and mini chocolate chips (yum) Or crasins and chopped cashews or almonds When using add ins- decrease oven temp to 325 and bake twice as long (16-17 min)
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Beavercreek, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 17, 2009
I love this shortbread. I cream the sugar and butter (and a little almond extract) for a very very long time. I find this is successful both as a pan shortbread or rolled and cut out.
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Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 5, 2009
A good recipe. Rolls out nice.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 28, 2008
Hi! I recently made these cookies they were really good but I had to add another 2 cups of flour to be able to roll them at least. They took longer to cook but that was fine I will use it again they were delicious! great cut out cookies for making with your kids maybe I will add more icing sugar next time.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 18, 2008
Personally I did not enjoy this recipe. I read the reviews and took all the tips under advisement. These were just not how I am used to shortbread tasting. To me shortbread is buttery and flavorful and these, to me, tasted more like baked cookie dough.
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Cooking Level: Beginning

Home Town: Klamath Falls, Oregon, USA
Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 17, 2008
I was in the mood for cookies but i had no vanilla or eggs. Thought i'd give these a try, and in the middle of mashing up the butter company arrived. perfect timing or what? I don't have a rolling pin so i floured up a wine bottle and rolled out the dough. These were really good fresh out of the oven. They took about nine minutes to get slightly brown on the edge of the thinnest cookie, but since there were no eggs i didn't really worry about them being undercooked, i like a soft cookie anyway. flaky and buttery and my boyfriend and his roomate loved them. Only problem....i got a blister from creaming all that butter. =(
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Cooking Level: Beginning

Home Town: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 8, 2008
This recipe produced tender, melt in your mouth shortbread. I added 1/2 tsp. vanilla to the cookies and they turned out to be fabulous.
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Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 28, 2007
These were just OK for me (boyfriend and kids liked them, though)...I thought the dough was hard to work with (sticky) and the finished cookies were a bit bland and pasty. On the other hand, if you need to whip up a quick cookie and don't have any eggs on hand, it's not a bad recipe. I rolled my cookies into balls, flattened slightly, and decorated with colored sugar before baking.
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Cooking Level: Expert

Living In: Elburn, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 21, 2007
Smelled wonderful, tastes great but I couldn't get these to roll out successfully at all. Finally, just did drop cookies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 16, 2007
I made this and Scottish Shortbread 4 this weekend (also very good). Very light and melt-in-your-moouth, but compared to 4, a little lacking in flavor. I may add vanilla if I do this one again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 10, 2007
My mother requested some shortbread for a christmas gift. I've never been a big fan of the Walker's shortbread cookies, so I'm not entirely sure what good shortbread is. That being said, I liked this recipe. Since I was testing a recipe, I halved the recipe. It was really easy to make. I just made drop cookies. They were so good just a few minutes out of the oven. Delicate cookies. I sent the rest to work with my husband so I wouldn't eat the whole batch by myself.
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Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 8, 2007
i used holly shaped cookie cutters,then dipped them in chocolate. they were nice but not as sweet as i would have liked.easy to make though. thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 29, 2007
This cookie was just not sweet enough for me. I sprinkled them with powdered sugar and they still weren't sweet enough for me. Maybe they are supposed to be only slightly sweet? The dough was very easy to work with though. It was not crumbly at all and was very smooth and silky. They baked well in the oven. I might try these again...only with more sugar.
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