The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 7, 2009
For some reason these did not turn out at all. They bubbled and crisped in the oven instead of baking. But the raw dough tasted good, so I ended up frezzing the dough in balls so I can use it as cookie dough in a cupcake recipe and in ice cream, all I have to do is add chocolate chips.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 25, 2009
Love love love! Use 4 or more cups of flour. Very buttery and tasty. This is by far my favorite shortbread cookie recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 23, 2009
Use rice flour!! Also your butter bits need to be cold when you mix it into the batter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 10, 2009
just baked these cookies with the kids we added some m&m's very easy to make and the best part they tasted great!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 5, 2009
Best shortbread recipe I've ever found for an "authentic" taste. I have to stop myself from eating the dough each time! Be mindful of your oven settings, however, and make sure the dough isn't too dry on your first batch.
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Photo by Edani

Cooking Level: Intermediate

Living In: Rome, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 20, 2009
Very tasty, heavy shortbread. Bake for less time (no more than 20 min) and possibly at a lesser temp (I turned it down just a touch to 315 instead of 325 and baked for 20 min and they came out just right). I burned the first pan on 325 for 20 min and my oven bakes about right on if not a touch hot. Very good, would go great with coffee. YUMMY!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 18, 2009
Excelent taste and couldnt be more easy, I recomend it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 26, 2009
Great, basic recipe! I cut them into squares that are about 3X3 and I wish I would have cut them smaller because they are so rich! As one reviewer suggested, I added 1/2 tsp. of salt. Bake time for me was about 20 minutes. I am going to be giving these as a gift to chocolate lover, so I plan on dipping one edge in chocolate and crushed pecans. Will definitely make again, but be sure to cut into smaller pieces.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Living In: Roseville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 12, 2009
OMG!!!I am a huge fan of short bread...i always make whipped shortbread,but im glad i tried this recipe!!its awesome!! I also didnt roll my dough out and just formed the dough in a log,wrapped it plastic wrap then chilled in freezer for 20 min. then i cut it 1/2 inch rounds and marked with fork....turned out nice and tasted even better!! mine also took 15 min.....but really everyones oven works differently:) ty for such a great recipe!
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Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 11, 2009
These were really good, I think they would be better around the holidays though! They were just what we needed to cure our sweet tooth, and perfect for the ingredients we had in the house, no eggs, no chocolate chips, no cocoa. I only left mine in for about 15 minutes, and I didn't add any vanilla or salt, just follwed recipe exactly. How do you cut the rectangles so straight?! Do you cut them or use a cookie cutter? We had no rectangle cookie cutter, so we cut them with a knife, and they were so wobbley :S I can't wait to make these for Christmas!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 11, 2009
It's funny how many different recipes exist for such a humble cookie. I liked the idea of trying the brown sugar and will try that next time, but since I didn't have any on hand at the time, I used superfine castor sugar and brushed the tops with a little cream before sprinkling belgium waffle sugar on top. I also substitute a little rice flour for the wheat flour; it just gives it a nice, snappy crumb I favor.
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 25, 2009
When they say IV........can you 'mainline' these divine treats?? (just kidding)! I did add 1/2 tsp. vanilla and 1/4 tsp baking soda and dropped in walnut-sized balls which I flattened with a floured glass. Only cooked them 15 minutes since they were thinner than the recipe reccommended. Killer-diller
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 22, 2009
This is the BEST Scottish Shortbread recipe (I did add the 1/2 tsp. salt others suggested and a tsp. vanilla). I had no problem working with the dough, I used the entire amount of flour listed. I shaped it into a rectange-ish log and sliced them about 1/2" thick. They were the most tender, delicious shortbread cookies I've ever tasted! I was worried that the brown sugar would be overpowering but it was perfect. They did take about 10 minutes longer to bake than listed, but they were worth the wait. I will definitely make these again!
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Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 10, 2009
I love this recipe!! The only problem was that the baking time is a little long so they came out a little dry. Other then that they were good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2009
these were so easy to make and came out so good i ate most of them myself
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Photo by monika

Cooking Level: Beginning

Home Town: Loma Linda, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 16, 2009
This recipe was very good although next time I think I will take the "Cookie" shape some people suggest as it was very hard to knead kept having to add more and more flour which made cookies taste a little floury. Also I think I like more traditional white sugar shortbread a little better, but I'm not a big fan of the molasses taste.
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Cooking Level: Intermediate

Living In: Conway, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 31, 2009
I have always used this recipe. The only difference is I use 4 cups flour and 1 1/2 cups brown sugar
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Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 28, 2009
Make these cookies as stated. Very easy and VERY good! Must love the taste of butter to love these cookies! Needless to say they were a hit in our house!
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Photo by skmge

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 22, 2009
theese are great everyone loves them I've made them 2 christmas' in a row now, everyone asks for the recipe.
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amy
Photo by amy

Cooking Level: Intermediate

Living In: Wilkie, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 21, 2009
This recipe is very close to the one in Martha Stewart's Christmas baking book. Very good recipe. I added some vanilla, salt and toffee bits for a little twist. It came out very well and I would recommend this recipe highly!
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