The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 24, 2008
Such a simple recipe that calls for what you readily have in the kitchen! Not too crumbly, with the perfect amount of butter. Make it fun, have the kids help mix the dough with their hands! I baked it at 300 degrees for about 35 minutes in a glass pie pan.
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Cooking Level: Intermediate

Home Town: Hampshire, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 22, 2008
The flavor was really good. I doubled the recipe and baked in a 9x13 glass pan. I thoroughly beat my butter and sugar for about 5 minutes then I added the flour but only beat just enough to mix everything. I took reviewers' suggestions and baked at 300F for 40 minutes, frequently checking for overbrowning. The texture on the sides was super light and crispy. The inside texture was comparable but slightly more tender. I'm actually about to use this as a base to homemade Girl Scout Samoa cookies!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 18, 2008
I found this shortbread to be overly buttery. Next time I will cut back the butter to 1/2 cup
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Home Town: Toronto, Ontario, Canada
Living In: Mississauga, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 10, 2008
This is THE BEST shortbread recipie there is...My husband loved it...Thanks!!!
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Cooking Level: Professional

Home Town: San Diego, California, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 3, 2008
The recipe is good and easy. I baked these for my British neighbors with rave reviews. The helpful advice I followed from the reviewers: I baked these at 300 degrees for 30 min, I mixed the ingredients by hand, sprinkled w/sugar after baking and cut once they had cooled a bit.
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Cooking Level: Intermediate

Home Town: Marshfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 3, 2008
So buttery, so delicious! These are incredibly easy to make and stay very well in a seal-tight container. Bet these would even freeze well. Highly recommended!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 11, 2008
Good, first time I made shorbread on my own, was kinda raw but I rushed it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 29, 2008
I absolutely love this recipe and use it all the time! I added some vanilla extract to it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 16, 2008
Excellent no fail recipe! So simple a child could make this (providing of course there is an adult to handle the oven). Sweet, melts in your mouth, not too buttery, not too sweet. Just perfect little bits of perfections perfecting with every superific bite.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Mar. 2, 2008
Good recipe. I love that this is simple and easy to throw together in a jiffy! I followed the recipe exactly and then used an egg wash on the top and sprinkled with a little bit of decorator sugar. So yummy and that tiny bit of sugar on top gave a occasional crunch. Goes great with coffee!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 2, 2008
This came out great - just don't forget to prick it!! I did & got a very cake like finish, which worked out great for what I was doing (baked apple topping). I can't wait to try it again, this time remembering to prick the dough. The taste was wonderful!
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Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 6, 2008
I made this for my neighboor as a Christmas gift. She comes from a Scottish family and has been looking for a good recipe for shortbread that rivals her Auntie's. She took a bite of this and got chills and said 'This is it!'
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 6, 2008
This recipe was exactly what I was looking for. I ended up leaving mine in the oven about 25-30 minutes. It's true that this recipe is not crunchy, but it was very crispy and seemed to just melt in my mouth. This recipe is great alone and with some additions. Yummy!
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Cooking Level: Expert

Home Town: Suwon, Kyonggi-Do, South Korea
Living In: Akasaka, Tokyo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 29, 2007
Perfect shortbread. My tip is to check on it every few minutes while it's in the oven-- I think it ended up taking about 20 minutes to bake. Quick, easy, and delicious.
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Cooking Level: Beginning

Home Town: Topeka, Kansas, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 27, 2007
Very good, although I liked the ones made with brown sugar better.
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Cooking Level: Expert

Home Town: Saint Helena, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 22, 2007
My first time making shortbread and it was amazing. I used an 8x8 pan instead, 'blended' the dough with my hands, and baked it for about 25 minutes. I don't think I had 2 pieces before they were all gone.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 21, 2007
This is rich and a nice texture. Nothing could be easier!
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Cooking Level: Beginning

Home Town: Rio Grande, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 28, 2007
I added a bit of salt, and vanilla ('cus I'm not Irish, so tradition be damned!), baked them in my cast iron pan and these came out great! I'll make these again.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 28, 2007
I am so glad I decided to look up a recipe for shortbread. I'm not a great baker (I'm pretty bad actually), but I figured I would give it a go. This recipe, along with the suggestions in the reviews, was very helpful. I weighed out the ingredients as suggested by MOUSIREID. I baked it in a glass pie plate for 35 minutes at 325 degrees. I finally learned to start with semi soft butter and knead the dough very well, after trial and error. My family loves this, and I love it. The shortbread is perfect and flaky. Thanks
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 25, 2007
Unemployed, flat broke, and not much around the kitchen to bake with. Well I always loved shortbread and as it happens even I was able to scrape up the ingredients for this one. The one change I was forced to make was 1/2 cup of butter and 1/4 margarine as I only had one stick of butter left. I watched them like a hawk since the directions didn’t really give a baking time. I waited until the edges just started turning golden then pulled them out, cut up into 8 pieces and sprinkled with sugar on top. YUMMY! I don’t drink coffee or tea, so I had a few with a nice hot cup of hot chocolate. I will certainly make them again.
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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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