The reviewer gave this recipe 4 stars. This recipe averages a 4.62 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 4.62 star rating.
Reviewed: Jun. 26, 2009
these were so easy to make and came out so good i ate most of them myself
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Cooking Level: Beginning

Home Town: Loma Linda, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 18, 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 4.62 star rating.
Reviewed: Jun. 1, 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 4.62 star rating.
Reviewed: May 29, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 25, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: May 25, 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
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Cooking Level: Intermediate

Living In: Wilkie, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 19, 2009
Others suggested adding a little extra salt in the recipe to bring out the shortbread flavor and I concur. I made these using all brown sugar and that's where the delicious taste lies. Also tried a half white sugar, half brown sugar and they weren't as tasty I think. I made some for my mom and she was in heaven -- was delighted to have such a simple recipe. She makes them all the time now. I make the dough then chill it in a squarish "log" shape wrapped in plastic. Then when chilled, I slice and bake them on parchment. Much easier for me than rolling them out. Plus I can make several batches at once and slice and bake as needed. This dough freezes well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 17, 2009
Yum, yum, yum! These were so easy with only 3 ingredients, but amazingly tasty!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 17, 2009
I made these exactly as written and they turned out beautifully. I did use 4 1/2 cups of flour. Rolled them out on a wooden cutting board, dough is a delight to handle. I made rows of fork pricks and then used pizza cutter to cut into the cookies. These are gorgeous! I got a little more than 40 cookies. This is well worth the ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 16, 2009
They're a bit hard but everybody just love them. Hide them or they won't last long!
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 11, 2009
These are very yummy even my 1 & 4 yr old girls agree! I cut the recipe in half as I only had 1 cup of butter. The only thing I did different is I did not knead the dough and I sprinkled them with white sugar. The reason I did not knead the dough is cause I used a spatula to cream the butter then I slowly added the flour until it was stiff enough and when I formed a ball it didn't melt down. I used a tbsp to measure out and rolled them into balls, flattened them a little and sprinkled the tops with white sugar. Not sure how long I baked them for but it was just before they started to turn golden around the edges. These made 35 cookies using half of what the recipe called for. I just took them out of the oven and we already ate 10 of them. They will deffinatly not last long. I will have to make more. OH I used salted margerine not butter. Update:March 11 2009. I have made these twice since the first review and I did make 2 changes. I used real unsalted butter instead of margerine and used 1/2 cup rice flour. I will still be tweeking this recipe a little to make them more flaky but not much is needed and they are really good as the recipe calls. These will be great for Easter as I will sprinkle Easter colored sugar on them.
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Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 3, 2009
wonderful taste, great recipe! I made these today for a very special lady, that is half Scottish, half Dutch and she loved them!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 18, 2009
We couldnt stop eating this! Only reason I put 4 stars is that it was not as "sandy" as other shortbreads. Very tender and rich--almost too soft. Baked in 9" pie dish, cut into wedges. A small 2" square is plenty BUT you will eat more anyway!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 6, 2009
Not the shortbread flavor i am used to. I think it had a too strong brown sugar flavor. Easy recipe and very nice looking when done, though.
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 2, 2009
I made the recipe exactly as written. I have to say I am pleased! It made way more servings than indicated which makes me feel less bad about how much I want to eat! The only difference is that I sprinkled white sugar on the top before I bake them. My husband is half Scottish and has spent a ton of time in Scotland. He's happy. If my picky Scottish husband is happy, I'm happy!
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Photo by Meganleiann

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 28, 2009
These are a wonderfully rich, buttery, munchy cookie.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 28, 2009
These always get great reviews from the people I make it for. However, I have one IMPORTANT suggestion to everyone - add about 1/4-1/2 tsp. of salt to the recipe. Salt is essential in bringing out flavor, not just in this recipe, but every recipe. It doesn't make it taste salty, it just makes it possible to taste the butter and sugary goodness. Good luck!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 26, 2009
So easy and so great. You gotta use brown sugar! Didn't touch the recipe and loved it! SO GOOD! Best one I have found!
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Photo by mama of four

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 26, 2009
What a great recipe for shortbread... and to think I always used white sugar! These cookies melt in your mouth and will be gone in no time. Next time I will try and spice them up a little. Thanks for the great recipe!
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Cooking Level: Expert

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