The reviewer gave this recipe 5 stars. This recipe averages a 4.61 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 4.61 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 24, 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 4.61 star rating.
Reviewed: Jan. 23, 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: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 20, 2009
I this recipe following the directions awhile ago and the result wasn't quite what I wanted. So I changed the recipe to 1c butter, 1/2c brown sugar, 1 & 3/4c flour. I lightly pressed white sugar onto the surface of the cut rectangles then sat the batch in the fridge to stiffen, cook time 18min. It turned out wonderfully, just like the store. If you are getting a biscuit texture and lack of flavor you are using too much flour. The original recipe calls for more than is needed in my opinion.
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dpl

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 17, 2009
This recipe was outstanding! It was my first time making shortbread, but it was simple and tasted great. I used cookie cutters to make shortbread ducks and dogs. I would maybe add some colored sugar on top next time for decoration - but tasted great!
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Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 16, 2009
Super addictive! They weren't over-sweet which made it okay for me to eat several a day ;) Really easy to make as well.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 16, 2009
Fabulous! I've made this recipe twice already!
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Cooking Level: Expert

Home Town: Naperville, Illinois, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
Delicious!!! I modified half the batch and added 1/4 cup of chopped pecans!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 27, 2008
These are addictive! Great flavor, and melt in your mouth. Will not even look for another shortbread recipe.
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Living In: New Bern, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 27, 2008
I used the suggestion of the drop cookie, using a scoop and dropping directly onto the sheet. Then I gently pressed down with two fingers. My daughter dipped one half in melted chocolate bark and some she drizzled in a random pattern. Very good.
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Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Meridian, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 25, 2008
Tasty but not quite the original shortbread. I guess for an American cookie it taste great but for the true Scottish cookie I think it falls a bit short. I plan to replace 1/2 cup flour with rice flour instead as I heard it gives it the "real" Scottish shortbread texture.
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 24, 2008
Not to my taste. as someone from scotland these were not even close to what you really get. i guess this is an american attempt at some great food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 24, 2008
Yum! I only made half a batch because I was low on butter, but I'm so glad I tried them. (I used half salted butter and half unsalted, and also used self-rising flour, forgot to put vanilla in at the beginning so I put a little in at the end, during the kneading.) I used my cookie scoop and flattened them with a sugar-coated cookie press. We never got to give them away, because we ate them!
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 24, 2008
Simple, tasty recipe. You won't find a better one anywhere. Thanks to the previous reviewer who said to spread the dough into a 9 x 13 jelly roll pan and cut the dough with a pizza cutter. It worked out very well and made things so much easier. Cut the dough before baking, prick with fork, cut along same lines after baking. No need to roll out at all.
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Cooking Level: Expert

Home Town: Waddington, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 23, 2008
Terrific recipe! I totally suggest substituting 1/2 C of RICE FLOUR for 1/2 C of regular. It makes a wonderful difference. Also, for the lazy bakers (like me), no need to roll out dough. Simply press into a jelly roll pan and cut into "strips or cookies" (before baking) with a pizza cutter. After baking go over cuts again with pizza cutter. Turns out wonderful.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 23, 2008
I made these for my family and they love them. My husband and I find them too buttery, but I think that's the point of the cookie. I am miserable at making them look uniform like in the picture, but at least they taste good either way.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 21, 2008
These were great. I rolled them in balls and dipped the top in sugar in the raw and flattened them with a glass. I dipped some of them in milk chocolate. We'll add these to the favorites.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 21, 2008
this is so easy to make and the flavour is superb.they manage to make it out of the oven but not to cool as the kids,my son and husband,love them.thanks this recipe is a real hit
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 21, 2008
super easy and tasty! I made them twice, the first time I didn't use the entire amount of flour (maybe only 3 3/4) and they spread a little, the second time I dumped in the whole amount and they kept their shape better but were just a tad on the tough side (which is my fault because I then had to use more flour to knead the dough) so definately save a portion of the flour for kneading! I used the vanilla and salt recommended by reviewers. Also, to make even thickness, I used 1/2 inch dowel rods on either side of the dough for the rolling pin to rest on.
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