Excellent shortbread, rich and buttery tasting. It is one of my favorite cookies to make for receptions and buffets and I always get asked for the recipe.

My daughters made this for my husband while he was deployed. He loves shortbread. My girls were worried about it keeping through travel but it made it there just fine. From what he says it came out great.

Tastes just as good, if not better, than the store-bought stuff. It's incredibly easy and comes out perfect every time. Wonderful plain or with some "extras" thrown in to vary the flavor. So far I've experimented with candied lemon peel/crystallized ginger (blended up into a paste and added with the butter), crushed pecans (added to the dry ingredients), and a cashew/almond/cranberry trail mix (added to the dry ingredients). Tastes awesome any way you make it. Thanks so much for this recipe!

I could've sworn my printed copy of this recipe says 3 cups of flour? Anyway, I make it with 4 cups of flour and it's perfect! Gets rave reviews all the time. I also use salted butter as I think it's too bland if there's no salt in the recipe at all.

I love these cookies. They smelled so mouth watering delicious when baking . I had to sneak one when it was time to cut them . I used to buy the ones from Scottland, that will be a rare thing now. Thank you for submitting this one.

I have made one batch of this recipe and I was not impressed. I spoke with my second mom (best friend's Mom) who is Scottish and she laughed at this recipe. Half salted and half unsalted butter is the way to go, according to her. And 5 cups of flour is way too much and to go with 4 to 41/2 cups to get the right consistancy. The next time I will do it her way since it was her's I was trying to replicate. She also said that the baking pan wasn't big enough and should be no more than 3/4 of an inch thick. Next time I'll roll it out instead of making bars...

I love this recipe. Three ingredients and a yummy shortbread. Thanks for an easy and delicious recipe. I make it often for family gatherings (it makes plenty).

SO EASY! I opted with the stand mixer and really whipped the butter and sugar before adding the flour. It came together wonderfully and simply patted it into the parchment lined pan. I also added a little almond extract. I thought the cookies wouldn't be sweet enough, but after tasting a few and especially with tea...they were perfectly sweetened. If I needed a sweeter treat, I would probably dip in chocolate. They went over well at the food tasting that I took them to.

This is a very good shortbread recipe! I followed the directions exactly this time, next time I will add some vanilla and a little more sugar to it.

Just like great gramma used to make :) I forgot to prick the shortbread before baking and it dodn't seem to matter much. I also sprinkled a little sugar on top as soon as it came out of the oven.

This shortbread is excellent!!!!! My best friend and I ate this up (since my family doesn't really care for shortbread). This is great!

I would give this five stars after some additions. I added a touch of vanilla. I halved the recipe,used 1 stick of unsalted butter and 1 stick of salted butter. I also used 1/2 white sugar and 1/2 powdered sugar. (Also upped the sugar by a 1/4) I baked it in a square Pyrex pan for the recommended time and it is wonderful. I am waiting to see what the texture is once it has cooled completely, but right now it is flakey and melt-in-your-mouth yummy!

Very good! I have lost my recipe givin to me many years ago. This one tastes very close to it! Thanks!

Yum! I used 2 c all-purpose and 2 c wheat flour because I ran out of all-purpose. I also baked mine in 2 9-inch cake pans cause I like my shortbread in rounds. Still came out great!