Reviewed: Dec. 11, 2005

Very easy to make and melts in the mouth.

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Reviewed: Dec. 10, 2005

I have tried many, many shortbread recipes for the past 41 years in my quest for the "perfect" shortbread - and this is it. I didnt' roll it out but made it into bars - I used 1-8x8" cake pan and one pie plate so they'd be nice and thick. It's even husband approved!!! And he's a very tough cookie to please. Thank you so much!!! Now, I just have to find a butterscotch pie like my mother-in-law used to make and I'm done.

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SQUIRRLEY

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Reviewed: Dec. 7, 2005

These came out very tasty. They were very crumbly until they cooled completely. They were perfect the next morning with my coffee. I rolled in golfball-sized balls, rolled them in white sugar and some in colored sugar, and flattened slightly with the bottom of a glass. On a few I pressed a hersheys kiss in the center and those came out great. Also, I melted some chocolate chips and half dipped a few in melted chocolate. All varieties were great. Only bummer is there's SO much butter in them and it's expensive right now. I halved the recipe and that called for 2 sticks for 12 cookies... YIKES on the hips! To sum it up: Good cookie!

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CASTILLOCA

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Reviewed: Nov. 23, 2005

Best cookies my family has ever had! I will be giving them as Christmas gifts this year. Seems too simple...but don't add a thing!

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Paige

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Reviewed: Nov. 16, 2005

This recipe really wasn't very nice. Yes it was simple to make and the ingredients were all easily at hand- but the result was a very bland biscuit. After reading the other reviews, I had thought that this recipe would yield a better result. But this biscuit lacks both flavour and the texture of a true shortbread; and it leaves a dry feeling in ones mouth after eating. I believe that it is misleading to name this biscuit a shortbread- it definitely lacks the true characteristics of a melt in the mouth, buttery shortbread. This is not a dreadful biscuit, but it is not tasty or exceptional. Defintely not a treat you'd serve to guests.

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BR

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Reviewed: Nov. 14, 2005

This recipe is wonderful! Since it calls for so much butter I just made half of the recipe to make sure I would like the finished product. For years my go-to recipe for good shortbread has been made with white sugar but after trying this recipe I think the brown sugar makes all the difference in the world. Great, rich flavor. Light, flaky and buttery can best describe this cookie. I will never use the white sugar recipe again! Fantastic!

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JSTACE

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2005

The cookies aren't bad, but they don't taste like shortbread - maybe it's just me; my husband loves them, but to me, they just taste like toffee with flour.

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JUSTJAMIE1

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Reviewed: Nov. 3, 2005

This is so amazingly easy, I couldn't even believe how good it tasted. It felt like I was cheating somehow...

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Matt H.

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 13, 2005

My husband really like this shortbread. He gives 4.5, I left it in the oven a little longer than recipe suggested and it came out crispy. I left the dough in the fridge for overnight. Will make this again. Check out the photo.. :)

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MAWARNE

Cooking Level: Intermediate

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Oct. 9, 2005

Simple and delish. I served them with Microwave Lemon Curd (also on this site); great combination!

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Oct. 2, 2005

WOWOWOWOW!!! I resisted the VERY strong urge to tinker with the recipe and I am so glad that I did. First of all I softened the butter, then creamed the sugar and butter together. Then, I used 4 cups of flour, which I added a little bit at a time. I then used my cookie scooper and placed the balls on a cookie sheet lined with Release. I then sprinkled the tops with granulated sugar and then pressed the bottom of a glass down on the cookies. These did not expand much at all so you can really load your cookie sheet up. These turned out delicious (and pretty)! Thanks for the post!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Sep. 29, 2005

I'm doing a 'homemade' Christmas this year and began looking for a good shortbread recipe that would make easy, yet wonderful gifts. This is it. I won't look any further. The cookie is so tasty, with the most wonderful buttery texture. Thanks for the recipe!!

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Monnik

Home Town: Alleman, Iowa, USA

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Reviewed: Jun. 9, 2005

Lovely! I wanted an easy and quick recipe for shortbread, and this was both. Even my 2 year old helped out. They're really tasty and melt in the mouth. Like someone else said, next time I will space them out a bit more on the baking sheet as they spread out quite a bit. Thanks for this one Linda.

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HAPPYONE2

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Reviewed: May 24, 2005

Delicious! I added a tsp of almond, wow were they tasty!

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: May 17, 2005

I followed LEVINIDO's tips for the rasberry shortbread cookies & dusted them with powdered sugar at the end. So easy, so good!! I don't usually like shortbread cookies but I was impressed.

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SWEETSTUFFSMOM

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Reviewed: May 2, 2005

This recipe is excellent, and definitely deserves 5 stars. I made this for my parents, and my Mother who isn't a baker and admits it actually said, "It would be nice to have cookie around that isn't too sweet, but satifies your hunger for something sweet, and yet it also isn't too hard to put together." Another thing I wanted to say is if you're having problems telling if it is done. If you have more than one cookie sheet, or even if you only have one cookie sheet: one cookie on your cookie sheet don't prick with the fork and then when the time is up, then prick it with the fork and you can tell. I actually forgot to do one and it was very helpful, because one of the sheets wasn't done. I hope it helps someone and if you're reading these reviews and wondering if this cookie is good or not (like I was) it is!!

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MOONLIGHTMAY

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Reviewed: Apr. 4, 2005

Love it, love it, love it!! This cookie truly does melt in your mouth. I added vanilla and mini chocolate chips to the mix.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 4, 2005

Before you try anyother shortbread recipe or buy a package of Walkers you NEED to make these! They are incredible. I made 150 servings for the Soup Hour in my community and everyone loved them. They may not be very traditional but they are better! Just remember to add the flour in 1/2 cup amounts to the mixer and make sure to cream the brown sugar and butter well. Linda you rock my socks!

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LADYOFEIRE

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Reviewed: Feb. 2, 2005

The brown sugar makes these delicious. Simple shortbread with a wonderful taste. I added a little vanilla but I don't think they even needed it. Will definitely add this to my recipe box.

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