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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imcooking88

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

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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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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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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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quiltersammy

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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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WONROSESHY

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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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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chianna87

Cooking Level: Intermediate

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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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monika

Cooking Level: Beginning

Home Town: Loma Linda, California, USA

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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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Peazy

Cooking Level: Intermediate

Living In: Conway, New Hampshire, USA

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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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Klaidman

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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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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skmge

Cooking Level: Intermediate

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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

Cooking Level: Intermediate

Living In: Wilkie, Saskatchewan, Canada

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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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tidalbeads

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Reviewed: May 15, 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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pwillow1

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Reviewed: Mar. 17, 2009

Yum, yum, yum! These were so easy with only 3 ingredients, but amazingly tasty!!

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christine m

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Reviewed: Mar. 12, 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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carollou3

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Reviewed: Feb. 28, 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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meurtelken

Cooking Level: Expert

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Reviewed: Feb. 22, 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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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Feb. 14, 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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JaneRW

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Reviewed: Feb. 5, 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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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 31, 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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