Simple recipe with complex taste, my kind of baking! I doubled the reciple and it fit perfectly into two large jelly-roll pans with a slight lip. I was also able to smooth the top with my rolling pin once in the pans for a neat, more professional appearance. Then, taking a regular dining fork, I pricked the dough into 4 X 6 rows. Because our last name has the initials VZ, instead of pricking random holes in the dough, I 'monogrammed' each cookie with the letters VZ, very simple to do cause let's face it, an 'S' would have posed a problem, the VZ was simple to make, being just straight lines. Anyway, when they came out of the oven (at 25 minutes), I quickly cut them along the perforated holes that represented the boundaries of each individual cookies (with a very sharp knife), then let them cool a while on the baking sheet, later transferred them to a cooling rack, later, when completely cool put inside a cookie tin. My relatives were delighted and impressed to be served monogrammed shortbread, and I felt like a genius, what a happy coincidence! I also added to the doubled recipe 2 tsps. almond extract and 2 tsps. vanilla extract, they were perfection. Melt in your mouth, very European taste. No embellishments needed, I think that would mar the simple elegance of this particular biscuit.
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