Reviewed: Nov. 16, 2009

pretty good flavor but sort of missing something, next time i think sprinkling it with raw sugar on top might help a lot

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thisisjusttosay

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Reviewed: Nov. 9, 2009

I send my husband to work with this sometimes, never a bad review from his coworkers yet :)

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Mrs. Wayman

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 3, 2009

This is your basic shortbread recipe. A little bland. Next time I will add some vanilla.

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Kim

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Reviewed: Nov. 1, 2009

These are softer than I would like. I am thinking of clarifying my butter to create a more crisp cookie

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Teri-WhoLoves2FeedFolks

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Oct. 5, 2009

Very easy and yummy and it made my 6 year old daughter so proud that she baked such a great snack ! Thanks for sharing.. made no adjustments whatsoever.. perfect as is.

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huandersens

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Reviewed: Sep. 18, 2009

This is a fabulous easy recipe. To bring down the glycemic level I used honey instead of sugar and it worked perfectly.

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Willoh

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Reviewed: Sep. 5, 2009

I don't eat dairy, so I used Earth Balance Buttery Sticks instead of butter...probably a slightly different consistency in the end, but it was still delicious. I baked in a springform pan and added about 2 T lavender flowers, plus a sprinkle of powdered sugar on top.

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lil deb

Cooking Level: Intermediate

Living In: Grand Canyon, Arizona, USA

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Reviewed: Aug. 29, 2009

its a bit sticky when i followed the recipe, so i had to add a bit more flour to make it more manageable. My friend raved about it. i am not sure how it will turn out if i stick to the recipe but i turned out well.

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WICCAT03

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Reviewed: Aug. 23, 2009

These were very tasty. The only thing I did do was added 1 Tablespoon of vanilla. However I used a round dish and it came out think, so next time I would will use a 9X13 pan and it will be much thinner....

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tigger

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Aug. 14, 2009

This shortbread was wonderful, my friends loved it!

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esitko

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Reviewed: Aug. 13, 2009

Cut before baking. Added scraped pulp of 1/2 vanilla bean to butter and sugar before creaming, then add flour. Baked in cast iron skillet. Fabulous! Best shortbread I have ever tasted.

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webezen

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Reviewed: Jul. 5, 2009

Bake for 20 min, check for done-ness. Let cool COMPLETELY before cutting- minimizes crumbles. GREAT shortbread!

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honeybee52000

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Reviewed: Jun. 24, 2009

I didn't have white flour so I used whole wheat flour and it still came out delicious and buttery. I baked it for about 15 minutes, but it was still kind of soft. Next time I will bake it a little longer so it is crispier on the outside. This recipe is definitley a keeper.

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JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Jun. 22, 2009

I used 100% whole wheat flour and unrefined sugar and it was excellent. Thanks for a great recipe!

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Tartla

Cooking Level: Expert

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Reviewed: Jun. 9, 2009

These are so easy and delicious! I usually make them in a 9" round pan, and bake at 300F for about 32 minutes. My favorite quick cookie!

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Soccer Mom

Cooking Level: Expert

Home Town: Marshall, Michigan, USA

Living In: Perrysburg, Ohio, USA

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Reviewed: May 31, 2009

This recipe is delicious! The shortbread has a delicate, buttery texture that is divine! Since the recipe didn't say how long to bake it, I looked at a few other similar recipes and ended up baking it for 30 minutes. I also used a 9 inch, deep dish pie pan. It turned out perfectly! We topped it with ice cream and fresh strawberries from our garden!

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K. McEvoy

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Reviewed: May 7, 2009

Wonderful! I took reviewers advice and baked at 300 for 30 minutes.

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cblanch

Cooking Level: Intermediate

Home Town: Romeo, Michigan, USA

Living In: Sylvania, Ohio, USA

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Reviewed: May 3, 2009

Well I've never really tasted traditional or non-store bought shortbread and this was a great way to take my first taste. At first I was relunctant to bake it because it seemed to simple to be good! I must say like the other reviewers it was a little 'cakey'. But I don't think I baked it long enough anyway (only 8 minutes!) I also added 1/4 teaspoon vanilla extract and 1/4 almond extract which added a extra kick!

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Cupcake97

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 24, 2009

These do taste just like Walker's Shortbread! I followed a couple of extra tips posted, I added about 1 tsp of cornstarch which gave the shortbread more of a crunch/crumble texture than a cakey one and I added about a 1/2 tsp of almond extract. Yummy!

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saralovesfood

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Reviewed: Apr. 22, 2009

I thought it was delicious, and I love the soft texture! Replacing 1 TB of butter with applesauce added sweetness and made me feel less unhealthy. Wonder if more of a repalacement would work?

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