Reviewed: May 25, 2012

Make sure you use salted butter! And feel comfortable adding a little extra. The salt will bring out the sweetness of your sugar. This recipe was wonderful. If you have to use two pans, expect the cook time to be just a few minutes extra due to decreased air circulation. I personally used my kitchen aid mixer to do all the labor, and I did not knead anything. Easy easy easy...

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Reviewer:

kenunn

Reviewed: May 22, 2012

I doubt that I did anything wrong (I mean, with a recipe this simple, that would take some doing), but I don't know why everyone is raving about this recipe - pretty much the only thing I can taste is flour. There is definitely not enough sugar (I think the recipe could do with twice as much), and all-around these taste NOTHING like store-bought shortbread cookies.

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Reviewer:

catbert

Reviewed: May 11, 2012

This was my first attempt to make a shortbread, and it turned out beautifully! I halved the recipe, followed instructions, and brought the ready cookies to my Scottish dance club as a prize for a raffle.

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Reviewer:

irynam

Reviewed: May 8, 2012

Excellent! No changes, just right!

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Reviewer:

SKY

Reviewed: Apr. 21, 2012

Super simple, no frills taste. Can also be made in a round cake pan or pie plate. Just bake til browning on edges and done in middle for extra simplicity.

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Reviewer:

Ish

Reviewed: Apr. 20, 2012

Good basic shortbread. Easy to cut or double the recipe. This is definitely one of my guilty pleasures.

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Reviewer:

Caitlin

Reviewed: Mar. 22, 2012

Hi should have read Sy Chandell's review before making this recipe. I made the mistake of melting the butter, rather than softening the butter. It made a very crumbly dough that was difficult to roll out and when cooked didn't taste as good as I was hoping. I am a fan of Scottish shortbread, so I think I'll try this again sometime using softened butter instead.

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Reviewer:

McTropics

Reviewed: Mar. 22, 2012

I took the advice of two other reviewers and used cold butter and chilled dough for about 15min in freezer prior to baking (except I kneaded dough for about a minute just to incorporate ingredients together). After baking, and while still hot, I sifted powdered sugar over as another reviewer suggested...that made the recipe go from good to great! Ono!!!

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Reviewer:

Hawaiianchef

Reviewed: Mar. 21, 2012

The recipe was ok but i felt that a few things need to be updated.

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Reviewer:

ashleigh5014

Reviewed: Mar. 18, 2012

Love this recipe! So simple! I actually didn't knead the dough, and just put it in the fridge so it wouldn't be sticky. Then I rolled it out and did cookie cutouts with the dough. If you try to eat them when they are still warm, they will be dry and sandy. Wait until they are cool! It's a crunchy, crumbly, buttery cookie. Great with tea!

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