Reviewed: Dec. 31, 2010

SUPER RECIPE!!!! Taste and texture were exactly what I wanted, and the recipe was amazingly easy with a huge yield. Thanks to the sender!

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Reviewer:

msimpso99

Reviewed: Dec. 26, 2010

Very easy & came out perfect - I halved the recipe and made it with 1 cup salted butter, softened, then added 1/2 cup sugar and creamed it for a few mins until light & fluffy. Added 2 cups of flour & then dumped it on a floured board. I kneaded it for a couple mins then put the whole lump on the cookie sheet and just patted it into a big square. Pricked it all over then put it in a 350 oven for 10 mins then 300 for 25 mins more, as suggested by other reviewers. I gave it as a gift to my friend who is Scotish & immigrated here to the states just a few years ago. He told me it was the best shortbread he has ever tasted!! Coming from an authentic Scotsman that says a lot! This recipe is a total keeper. Thanks so much.

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5 users found this review helpful

Reviewer:

Netty

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

FANTASTIC! this scot/irish boy is impressed, but i did sub the unsalted for salted because that's what i had. will be making this as a tradition for Christmases to come. hell just any old time.. but it is officially part of my families Christmas. TY Lesley

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Reviewer:

yourchild2

Cooking Level: Intermediate

Home Town: Brilliant, Ohio, USA

Living In: Savannah, Georgia, USA

Reviewed: Dec. 24, 2010

I made two batches, one as per the instructions, one with vanilla & cinnamon added. Both received rave reviews from friends and family alike!

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Reviewer:

Tonia

Cooking Level: Intermediate

Reviewed: Dec. 20, 2010

I have used this recipe for several years at the Skagit Highland Games at our clan's hospitality tent. People always ask for the recipe.

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Reviewer:

Nicki C

Cooking Level: Intermediate

Reviewed: Dec. 19, 2010

The first time I followed the recipe exactly, it was good but a bit too dry and done. After looking at everyone's reviews I made a few alterations and it came out perfectly. Here's the summary: -Added 2 t. of pure vanilla -Reduced flour to 4 c. -Softened the butter before mixing (I stuck with the salted) -mixed it all in the Kitchenaid -kneaded it a bit before pressing into pan -Baked @ 350 degrees for 10 min, then reduce to 300 degrees and bake for only 15-20 minutes. They have become our Christmas tradition and are like little bites of heaven!

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16 users found this review helpful

Reviewer:

Jenny O

Cooking Level: Intermediate

Home Town: Murray, Utah, USA

Living In: Sandy, Utah, USA

Reviewed: Dec. 14, 2010

I spent the summer in Scotland and I wanted a recipe that would give me the shortbread I'd fallen in love with. This recipe worked beautifully. On reading the other reviews, I used salted butter and sifted the flour. It is a recipe that needs to be kneaded as another reviewer mentioned. I had no problems whatsoever after making those changes. Delicious and very easy.

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Reviewer:

azbakergirl

Reviewed: Dec. 9, 2010

This is a fabulous recipe. I have bought shortbread cookies from health food stores and the big name coffee shop for years and love them. I made this recipe and it came out just like the famous brand. Easy to make. I used a food processor to cream the butter and sugar. The only variations I did on this recipe was I used salted butter. I also cooked them in a glass Pyrex 9 x 13 pan taking half the dough for each pan. After kneading the dough I hand pat it into the pans and make holes in the dough with a meat fork. Baked as directed, cool two minutes, cut into bars and let cool completely as instruction in the pan. I made these for Thanksgiving and my guest who own a health food store loved them. I highly recommend this recipe. The great thing is that for the cost of a box of 9 cookies of the famous brand I get oodles of cookies...the down side...I have oodles of cookies to eat.

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Reviewer:

RCnSamantha

Reviewed: Nov. 21, 2010

This is the best shortbread recipe that I've ever tried! I followed suggestions and reduced the flour to 4 1/2 cups and kneaded alot. We flavored with different extracts then rolled ours out and cut into 1 1/2" cookies. We reduced the end baking time by about 10 minutes. They were great!

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Reviewer:

Isaiah 40:31

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 16, 2010

I am not particularly found of shortbread, but I needed a Scottish recipe for a school project and this looked easy. It turned out perfectly, and I thought it tasted very good. I used 4 cups of flour instead of 5 and used 1/2 unsalted butter and half salted butter. I sprinkled the top with colored sugar before baking. The taste surprised me so much that I might make these again for Christmas.

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