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. =(

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.

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.

Smelled wonderful, tastes great but I couldn't get these to roll out successfully at all. Finally, just did drop cookies.

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.

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.

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.

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.

Very yummy.. Melting in mouth and so delicate... I would add a little bit more flour and sugar. I can't wait to try this dipped in chocolate and I also plan on making these savory.

So simple and very delicious. The dough was a little sticky to work with, but I just added extra flour to my surface when rolling.

These were good. Not quite what I was looking for. These are a bit plain but still tasty. I prefer the shortbread made brown sugar. I was looking for a shortbread cookie that tastes like a Lorna Doon. I thought the Scottish Shortbread IV recipe was the best.

Absolutely the best shortbread ever! I have played with the variations....adding almond extract or lemon zest, sometimes just vanilla bean paste. I've even made a savory batch with garlic and rosemary for the base for an amuse-bouche. Tonight I am adding ginger puree and orange zest! I typically roll these out kinda thick (1/2" or thicker) and cut into different size rounds--it works great with all differenct cookie cutters too. I watch the bake time very closely. This recipe is just so versatile...I love it!

A huge hit with my fella- I have been ordered never to let these run out! I add a little almond extract to give them a bit more flavour and it goes lovely! I am going to experiment by adding different flavourings and maybe some flaked coconut. I make these larger so I have to cook them for longer. A crumbly but not too dry texture so good for my mother-in-law with false teeth too!

Excellent recipe. We used this to make our 3-dimensional Shortbread Christmas Trees. Thanks, Helen.

This is the standard shortbread reci