I read the reviews (as always) before using this recipe. I have a shortbread stone pan that I hadn't used in a while and decided to make some shortbread today. I cut the recipe in half and followed the baking instructions for the stone pan (350 for about 30 minutes); I used salted butter and added just a dash of vanilla. I felt the recipe had just the right balance of crumbliness for a homemade shortbread. I used my kitchenaid mixer and sifted the flour (2 cups, which became almost 2 1/2 cups once sifted), then took it out and actually used additional flour as I kneaded the dough - it was sticky at first until I added flour, so I think in the end I used pretty much the 2 1/2 cups the recipe called for - or pretty close to it, so I'm not sure why some seemed to use less. Anyway, the final product was delicious. I also added a photo (though it's a little dark...)
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I read the reviews (as always) before using this recipe. I have a shortbread stone pan that I...