Reviewed: Mar. 22, 2012

great recipe...very close to my own mother's who is also off the boat from Scotland...but to make it truly SCOTTISH shortbread you need to add cornmeal...instead of all flour do 3.25 cups flour and 1.75 cups cornmeal...adds texture...a world of difference! But still a great simple recipe thanks!

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Reviewer:

Jesika138

Cooking Level: Expert

Reviewed: Dec. 20, 2011

These are wonderful! I've adjusted though a bit...I use 3/4c brown sugar and 1/4c white sugar. I also added 3 tsp almond extract and reduced the flour by 1 cup. Yum!

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Reviewer:

thefirlies

Reviewed: Dec. 9, 2011

Lovely!!! If youare finding that you need to add vanilla, then use salted butter instead. These cookies shouldn't need any flavouring at all as the sugar and butter should stand on its own.

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Reviewer:

Antha

Cooking Level: Expert

Reviewed: Nov. 20, 2011

Very easy to make, and very tasty! I read many of the other reviews, and tried a few tips I read from others. I used 4 cups of sifted flour, 3 sticks of unsalted butter, and one stick of light butter (I wanted to try 1/2 salted and 1/2 unsalted, but the light was all I had). I added 1/2 tsp of vanilla and about 3/4 tsp salt. I put it in a 9x13 pan, and the finished product is about 3/4 inches thick. I sprinkled yellow colored sugar on top before baking.

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Reviewer:

DLGray66

Reviewed: Aug. 8, 2011

This is a fantastic recipe!!! I made a few modifications as follows: Used 4 cups flour Used 2 - 9x13 glass pans Sprinked sugar on the finished shortbreads before cutting. It make a big batch - I had to get them out of the house before I ate a whole pound of butter!!!

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Reviewer:

@Home with Heidi

Reviewed: Jun. 23, 2011

This was my first time to both make and eat shortbread and it turned out great! It turned out a bit on the crumbly side, but I think that may have been me not kneading thoroughly enough. I halved the recipe exactly, but after reading the reviews, I think next time I will use a little less flour. I also cooked it on 300 degrees F for about 30 minutes instead of the recommended 40, so next time I'll try taking off a few minutes as well. Very good recipe!

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Reviewer:

Anna

Cooking Level: Intermediate

Living In: Meridian, Mississippi, USA

Reviewed: May 29, 2011

I made cookies from this recipe, used molds and baked a shorter time, about 18 minutes, but still too long, were too brown. Will try 10-12 minutes for small cookies next time. Dipped the tops in melted chocolate, a hit!

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Reviewer:

CookingSherry

Cooking Level: Expert

Home Town: Watford City, North Dakota, USA

Reviewed: Mar. 17, 2011

I come from England and was raised on delicious Scottish shortbread. Since moving to the USA, I have been unable to find any that tastes anything like what I'm used to. I decided that the only option was to try making my own, and I found this recipe. I have to say this is easily the best shortbread I have tasted in a long time and is probably as good as the bought shortbread I used to eat in England. The recipe is so easy, I wish I had started making my own years ago. There really is very little you can do wrong with this recipe and very little that needs to be changed. I added a little salt and reduced the flour by about half a cup - I used my initiative and stopped adding it when the consistency seemed to be right. Everybody who has tried this loves it and it never lasts more than a day. I'm so glad I found this recipe. Many thanks to the poster.

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Reviewer:

ginny005

Cooking Level: Intermediate

Living In: Mountain Home, Arkansas, USA

Reviewed: Feb. 5, 2011

This was a little to dry and crumbly for me but it is delicious, I just finished my second piece. The next time I think I'll use 4 1/2 cups of flour. I added 1 tsp of vanilla and loved the fact that this recipe made a half sheet pan. I cut it up into 24 bars, I don't like small anything when it comes to desserts, cookies, pastries, etc. This would go great topped with some Meyer lemon curd and good sized dollop of freshly made whipped cream.

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