The reviewer gave this recipe 3 stars. This recipe averages a 4.3 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 4.3 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 27, 2007
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.
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 16, 2007
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.
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Cooking Level: Intermediate

Home Town: Germantown, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 22, 2007
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.
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Cooking Level: Expert

Home Town: Tyler, Texas, USA
Living In: Woburn, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 7, 2007
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 17, 2007
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Jan. 11, 2007
Excellent recipe. We used this to make our 3-dimensional Shortbread Christmas Trees. Thanks, Helen.
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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 17, 2006
This is the standard shortbread recipe. It's the perfect texture and taste. I baked for around 8 minutes in my oven.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 8, 2006
I can only say "Oh, my"! Tasty, light, simple to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 30, 2006
Great tasting and looking cookie. Dough was easy to work, roll and cut. No refrigeration needed prior to cutting with cookie cutters. Iced with a mixture of 1/2 canned white icing and 1/2 corn syrup. Makes a nice, shiny coating that is easy for decorated sugar to stick on. Allow the icing to dry completely before storing. Thanks for an easy, buttery tasting cookie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 15, 2006
This recipe used few ingredients, but tastes great with a few alterations. I didn't have powdered sugar, so I used a blend of white and brown sugar. I also sprinkled sugar on the top after rolling the dough into balls (like regular cookies... as suggested by someone else). They had to bake for 20 minutes at 350, but I'd make them again. They aren't too sweet and are very easy to make. I think it's a great recipe to make with kids as well.
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Cooking Level: Beginning

Living In: Fort Dodge, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 2, 2006
Baked mine in a round pan so i could cut into eight wedges, turned out pretty good. Had to bake about 50min. Think it need more butter to make it a little more flaky. Anyone who tried it gave it a 7 out of 10. Defently one of the better recipes out there.
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Cooking Level: Expert

Home Town: Chippawa, Ontario, Canada
Living In: Welland, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 25, 2006
Sorry, I just wasn't crazy about these. I felt that the cookies were a little too sweet, and boring. Though I guess that's to be expected of shortbread? Anyhow, I've definitely made and tasted better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 3, 2006
WOW!!! I added just a touch of vanilla extract and creamed my butter and sugar for a very long time as suggested in other reviews and the dough came out feeling like silk. Melt in your mouth cookies. Follow my advise above and you will love these cookies. I am going to try almond extract next.
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Cooking Level: Intermediate

Home Town: Little Elm, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 16, 2006
Very good recipe Helen. I used regular sugar instead of powdered and added some almond extract for a little extra flavor. I had this as an afternoon snack with coffee. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 4, 2006
This recipe was easy with its simple ingredients. The cookies were melt in your mouth good!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Voorhees, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 11, 2005
Melts-in-the-mouth! Simple and delicious shortbread. Anyone who says otherwise is mistaken. Thanks for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 23, 2005
Sweet and rich. A sure pleasure for dessert and snacks. Also very soft and smooth. You can make them into pretty much any shape. If ratings for these recipes could got to 100 stars i'd give it a hundred. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 18, 2005
Fantastic, and so simple. I needed a little bit more butter than stated and used wholemeal flour instead, and they turned out wonderful. Quantities in the recipe made much more than I expected. Definitely one to keep!
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