Reviewed: May 20, 2007

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

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Aleisia

Cooking Level: Expert

Home Town: Flower Mound, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Jan. 21, 2007

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!

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OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 24, 2006

I thought this recipe was very good! I did add about a teaspoon of vanilla but otherwise followed directions exactly and it turned out great! No crumbling whatsoever. And it's a typical shortbread...not supposed to be a sweet cookie. I will make it again! The family loved it!

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AFLAME2

Cooking Level: Expert

Living In: Conneaut, Ohio, USA

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Reviewed: Dec. 21, 2006

These were okay. I baked it for 30 minutes at 300 degrees since it started to brown around the edges. The cookies were soft and not fully cooked so I put it back in the oven at 250 degrees for 10-15 minutes and firmed up after it cooled. This does not have as much flavor as Walker's shortbread cookies but it's close.

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NOSTRESS

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Reviewed: Dec. 16, 2006

This is an excellent recipe. I'd lost one that was almost identical and I'm so happy to have found this. The only suggestion I have is that the directions for using your hands to "mix thoroughly" may not be specific enough for some people who don't know that meand that the dough needs to be kneaded for quite several minutes at minimum. I think some of the negatTive reviews probably came about because they didn't mix it well enough. This is a purist's type of shortbread, if that's what you're looking for. I just wanted to add that you should sift the flour first. Otherwise you get a more flour than you need, resulting in a dryer dough, which can lead to a "flour-y" taste, even with kneading. If you don't sift the flour first, then you definitely need to add less flour, maybe 1/4-1/3 cup less.

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patti

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Reviewed: Dec. 14, 2006

Terrific shortbread, but I had to pull out the heavy stand mixer for a double batch. My in-laws have an annual XMas cookie bake, and my mother-in-law won't let me come unless I bring this dough to bake. I used half unsalted and half salted butter, and it had plenty of flavor for us! A real keeper!

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HELENSTRUB

Cooking Level: Intermediate

Home Town: Rochelle Park, New Jersey, USA

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Reviewed: Nov. 29, 2006

Every year I make several batches at Xmas time. It's a great consistency and makes so much. It freezes well in ziplock bags for up to several months. The other thing I often do for a little variety is dip 1/2 of the shortbread bar into melted semisweet chocolate.

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paot

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Reviewed: Jun. 21, 2006

Very easy to make but most other reviewers were right about the time it takes to cook being too long. I added a bit of cinnamon and vanilla for more flavor.

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Jilliank

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Reviewed: Oct. 2, 2005

If you have very little ingredients and are craving shortbread this recipe will be your new best friend. You have to like authentic shortbread, let it cool and it will firm up!

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sugaree

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Aug. 27, 2005

Very disappointing. I followed the recipe exactly, except for adding vanilla, and I don't blame that for the dry crumbly, definately not melt in your mouth texture. Little flavor even with the vanilla. Might make a good pie crust. Oh well...I'll keep looking for a good shortbread...

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STORMIMAY

Cooking Level: Intermediate

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Reviewed: May 11, 2005

AUTHENTIC, simple & tasty

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JULIMONSTER

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Reviewed: Feb. 28, 2005

I made this for my son's international day at school and the kids loved it! Only the empty plate came home. It was one of those nights when your kid tells you they have to bring in an ethnic dish for school in the morning and you panic. I had almost no ingredients on hand and picked this recipe because of the ingredient list. I had low expectations because it seemed too easy to have any taste. I was wrong, they were surprisingly tasty. Thanks for saving the day!

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Iseult

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Reviewed: Dec. 13, 2004

I thought these were bland and terrible! I don't know if I did something wrong, but these were bad!

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LLTIGGER

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Reviewed: Dec. 9, 2004

I read the comments and made this with 2 teaspoons of pure vanilla and 4 cups of flour. I baked it per instructions, but the final time at 300 degrees was 30 minutes instead of 40. I did not have any problem with crumbs or dryness. I cut the shortbread into finger sized pieces, cooled them thoroughly and then dipped one end in melted sweet chocolate, rolled it in crushed pecans and chilled until firm.

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AUNTYPAMMY

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Reviewed: Nov. 18, 2004

I, too, added vanilla (a bit over a tsp -- I'm bad not measuring), and actually had to decrease the baking time by 15 minutes, because the ends were browning. My husband (who would like to own stock in Walker's Shortbread) said it was better than Walker's. Thanks for a keeper.

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CHERYLG

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Reviewed: Dec. 24, 2003

This was so easy to make (yet looks & tastes like you worked all day!) and they turned out perfectly....the cuts were very clean and nothing crumbled! I sprinkled a small amount of granulated sugar and then a small amount of red sugar (for christmas) while they were still warm...but next time, I will sprinkle the sugar on prior to baking...just a scant amount. The colored sugar really makes them look festive for the holidays! Oh...I also added about a tsp. of vanilla and a dash of salt to the dough. I will definitely make these again!!! My family is loving them, and I have also wrappped some to give away as gifts! Thumbs up!!!

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TAUR1966

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Reviewed: Dec. 24, 2003

Great recipe - much like my grandmothers. I reduced the flour by 1 cup and added 1/2 tsp vanilla. Turned out less crumbly - just perfect!!

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JESSYMESSY

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Reviewed: Dec. 13, 2003

Loved them. They tasted just like the mother-in-laws. She can no longer make them due to arthiris. I put sugar on top before baking only because that is how my kids are used to enjoying them.

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cadillac_cat

Home Town: Plainfield, Illinois, USA

Living In: Cambridge, Wisconsin, USA

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Reviewed: Feb. 7, 2003

Best I've found so far in my search for the perfect shortbread.

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WURZELTREE

Cooking Level: Intermediate

Home Town: Clevedon, Somerset, England, U.K.

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 29, 2002

This is a fantastic shortbread cookie! Very easy, and it makes a good amount too. I love shortbread and have only bought it before, but this just got added to my Christmas cookie list.

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JDAVIS3662

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Scottish Shortbread III

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