Reviewed: Nov. 18, 2002

My husband's golf shop had a Christmas Open House. Our theme was "Scottish". We had a bagpiper who is currently the world after winning a competition in Scotland. I made this shortbread and he said it was the best he had ever eaten! He took a plate of it home with him. There was also a couple from England. They agreed it was the best they had ever eaten. Easy to make and it got rave reviews from our guests.

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KAY GROGG

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Reviewed: Nov. 1, 2002

I have now made this recipe multiple times. Each time the shortbread is too tough and crumbly for my taste, even when I reduced the amount of flour a bit and baked it for a shorter amount of time. I think the problem is that it takes a really long time for my oven to cool down form 350 degrees to 300 degrees--which means the shortbread is basicaly cooking at 350 the entire time. I might try this one more time, reducing the flour by half a cup and baking at 300 degrees the entire time.

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losangeles71

Cooking Level: Expert

Home Town: Greenfield, Indiana, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 9, 2002

This is it!! I LOVE this recipe. Easy and delicious. I've been buying shortbread cookies (bar style) from a cottage industry for years just because I didn't have the recipe. This is it exactly. I had to decrease the baking time by 5 minutes, and wondered about pan size. 10" x 15" is perfect. Thanks so much!!!!

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HOODOORIDER

Cooking Level: Expert

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Reviewed: Dec. 20, 2001

we love this recipe. It is quick, easy and delicious. We drizzle melted chocolate haphazardedly all over the shortbread, after it has cooled. We give it as gifts at holiday time, and everyone thinks it is very special.It is especially good with a cup of tea or coffee first thing in the morning.

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PAT MYERS

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Reviewed: Dec. 13, 2001

I misplaced my shortbread recipe, so looked thru here and finally found it. This is the one! Both grandparents from Scotland, and Irish son-in-laws demand this cookie every Christmas. It's the best. Got this recipe originally from a church-made cookbook over 30 some years ago. Jan Weeks

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JAN

Cooking Level: Expert

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Reviewed: Nov. 28, 2001

Great traditional shortbread! It is best when you allow it to sit for a day. A splash of almond or vanilla makes it even more yummy.

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Janet

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Reviewed: Feb. 14, 2001

I made this as a birthday treat for my Scottish Friend. She LOVED it! It reminded her of home. I will make it again! Everyone loves it and it is very easy. Thanks Lesley! Maureen

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