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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BEARPAWZ

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 14, 2007

Delicious. Just 3 ingredients - doesn't get easier than that. I let mine cool before cutting and had no problem.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Jul. 13, 2007

So tasty!!! My British husband wished that I had sprinkled sugar on top (as one reviewer recommended), but I liked it less sweet. Fabulous texture if kept in the refrigerator (they tasted fresher than the ones that were left out). I mixed by hand. We'll definitely make this again and again!

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Sugar Luver

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 24, 2007

This shortbread is delicious! I just threw everything in my mixer, added a little more butter and mixed it up--it is easy and turns out a flaky shortbread every time :)

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Anne C.

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 22, 2007

Easy and delicious, my 2 favorite things! Great recipe, thanks!

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AAKMommy

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Apr. 19, 2007

Easy to make and very tasty. We used this with strawberries and cream and it was perfect.

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NorahB

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Clearfield, Utah, USA

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Reviewed: Apr. 6, 2007

Simply scrumptious! I used salted butter to make up for the lack of salt.

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Sonrisa

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2007

This recipe rocks! The only ingredient the authentic store bought cookies have that these dont is salt. I added just a dash, and they are perfect!

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ERIKA E

Cooking Level: Expert

Living In: Wonder Lake, Illinois, USA

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Reviewed: Jan. 5, 2007

This is an excellent recipe. Taste even better than the Walker shortbread that you buy in the store. You can make it crunchier by adding a teaspoon of corn starch. Very easy to make.

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Peter

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Reviewed: Dec. 27, 2006

Perfect shortbread! I doubled the recipe and cooked it in a 9 X 13 inch baking pan. It was devoured almost immediately!

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PECOLA

Cooking Level: Expert

Home Town: Lake Mary, Florida, USA

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Reviewed: Dec. 25, 2006

Thank you for this great recipe Cheryl. Works well for each batch. If you are making it without a blender, give the dough a good knead and it will not be as floury. I added 1 cup of butter for more buttery flavour. Agree that better to make many batches instead of doubling as the dough will be unwieldy.

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LLLo

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Reviewed: Dec. 22, 2006

Very good. I added a 1/2 tsp of almond extract and froze it before cutting it into wedges (I used a pie 9 in. plate). Thanks for the recipe!

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christine

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Reviewed: Dec. 12, 2006

If you WEIGH 2oz sugar, 4oz butter and 6oz flour for a round pan this is PERFECT. Simple and AUTHENTIC recipe - trust me the generations of home shortbread makers in Scotland will tell you the same thing! Thank you for this great recipe. (Use your hands and mix then plop into pan and press in, prick with fork, cook on 300 degrees for thirty minutes and when it starts to BROWN slightl it will be ready. Cut when still cooling and sprinkle sugar on top). PERFECT.

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MOUSIREID

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Reviewed: Dec. 7, 2006

Absolutely yummy. I really have to let it go cold, before you cut it up. Or it will crumble.

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Jae77

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Dec. 7, 2006

oh my god. sooo good. perfect.

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Yummum

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Reviewed: Dec. 4, 2006

Really a great recipe.

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Kristina

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Reviewed: Dec. 3, 2006

Oh My God...these are wonderful. I baked them a little longer(until top had just a hint of color). They were perfect ...crispy with softer centers. Do not cut until completely cold, then they won't crumble. Excellent!

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