Reviewed: Jan. 16, 2008

This recipe came out very well for shortness, but came up a little low on taste and sweetness. I think it needs more sugar and a definition of what kind of sugar - I used demerera. I was very glad that I chose to sprinkle vanilla sugar on top of this before putting it in the oven, it adds a little something special. This recipe is a brilliant starting place though and with 1/4 cup more sugar will probably be perfect.

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Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

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Reviewed: Jan. 8, 2008

Yum! These would probably be good dipped in chocolate!

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MarlaMaples33

Cooking Level: Intermediate

Home Town: Winterset, Iowa, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Jan. 6, 2008

This shortbread was great! I highly recommend it!

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Nicoleskc

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Missoula, Montana, USA

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Reviewed: Jan. 4, 2008

I made two shortbreads this year. This one and the one on the back of the cornstarch box [white sugar used]. Everyone liked the cornstarch one better. This was good though.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 3, 2008

I only gave this four stars because the dough was so hard to work with. I had to chill for an hour before rolling it out because it would just stick to my powdered sugared board. Even tho I am not a big fan of shortbread I like it alot. I sprinked it with granulated sugar before baking. Smells great while cooking.

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CRAZY4GEOFF

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Reviewed: Dec. 27, 2007

Oh, so good. Yum...

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 23, 2007

I was searching for a solid foundation recipe and this is it. They just melt in your mouth and small modifications just shine through.

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Mike

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Reviewed: Dec. 20, 2007

Thank-you SOOOOOOO Much. I must have made 6 or 7 batches for the teachers, bus drivers, coaches etc. This recipe saved me this year.

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Susan

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Reviewed: Dec. 19, 2007

Melt in your mouth good, the perfect recipe!

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BelleK

Cooking Level: Expert

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Reviewed: Dec. 17, 2007

Wow, I was impressed. I've never made shortbread before and I was surprised how simple it was to make! I cut the recipe in half because I didn't have enough butter softened and was short on time, but they were so easy! I used unsalted butter, I'm wondering if lightly salted might work better and I think I had a bit too much flour. I took another reviewers suggestion and scooped them out and pressed them out with my hands then put the fork to them. they were so cute! I loved them! Will certainly make them again! YUM!

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SINDYLOU1

Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Dec. 16, 2007

Here's the ticket for yummy shortbread. Fantastico! We'll make it again!

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jennazenna

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

This was my first atempt at shortbread. I was looking for a simple tasty cookie for the holidays that I could leave alone or decorate if I felt ambitious. They turned out great. Having never made shortbread, I wasn't sure what the dough was supposed to look/feel like when it was ready. I may have over kneaded it. They were somewhat, but not too hard. A nice crunch. I also tried Scottish Shortbread 1 which turned out much lighter. The shortbread lovers in the family loved them both. I will definitely be using this recipe again.

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Shannon

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Reviewed: Dec. 16, 2007

Wow is all I can say. These cookies are the best shortbread cookies I have ever eaten or made and I have tried several recipes before, all were good but nothing compared to these! The dough I found a little a pain but most shortbread dough is. I added 4 cups of flour. Very good and will make again.

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LORI93

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 15, 2007

These cookies turned out great. I cut the recipe in half and used brown sugar splenda in the place of the brown sugar. I should have only used 1/4c of the splenda blend however I wasn't thinking and ended up using 1/2c. I had a taste of the dough and wondered why they were so sweet. DUH! Regardless they were still excellent!

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christielou

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Dec. 14, 2007

follow just as is... amaaaazzziiiinnnnggg!!

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rose

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Reviewed: Dec. 12, 2007

I thought this was great. It was light and sweet. I halved it because I was in a hurry and I didn't measure exactly, but it still turned out marvelous!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Dec. 12, 2007

MMMMM you can't eat just one of these! Beware a touch on the lips forever on the hips, but they are soooooo good!

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PATTY33

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Reviewed: Dec. 12, 2007

REALLY easy and melt-in-you-mouth delicious. Could not be any better as is, but what a great base for all kinds of decorating, dipping, glazing, etc. I made a batch and everyone who has tried them wants the recipe. Thanks!

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laurakuchnicki

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Reviewed: Dec. 12, 2007

Amazing! Didn't change a thing. If you like shortbread cookies, you will love these! Simple,simple,simple.

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JOLARA

Cooking Level: Intermediate

Home Town: Martinez, California, USA

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Reviewed: Dec. 11, 2007

I am new to cooking, but love this website. I find it so helpful to read the reviews as I am able to get the best out of a recipe. On this recipe I used 3 & 3/4 cup of flour. Next time I would increase that amount because while the taste of the shortbread was absolutely fabulous, the shortbread did spread. Also, when I kneaded the dough, I used 1/2 flour and 1/2 confectioners sugar on the board. This gives it a much sweeter taste. I took it to a party tonight, and it was a BIG hit. I even got asked for the recipe. Not a single piece left, but thank goodness I kept 3 pieces at home to have with my tea. Also, I cooked it in 2 batches. The first batch turned out perfect at 25 minutes. The second batch was a little overdone at 25 minutes. I realize I would rather have them underdone than over done. Brown does not work on shortbread for all you novices out there like me. Cheers.

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Yum4Gums&Tums

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Scottish Shortbread IV

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