Reviewed: Jan. 21, 2005

I found this recipe to be very easy, but my children and I did not care did not care for the taste of these cookies. Thank You anyways.

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CVRILEY2ND

Cooking Level: Expert

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Green, Ohio, USA

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Reviewed: Jan. 16, 2005

Well, I would have loved to make these as press cookies, but they didn't work with a WILLIAMS-SONOMA press, so I don't think they'll do you much good in that dept. I made them as cut-outs (the THICKER the better unlike most cutouts) I found them needing some "mmph" so this is what I did: Melted 1 1/2 bags of chocolate chips in a small pan and dipped each cookie half way. Put on wax paper in fridge to harden. FANTASTIC!!!!!! Very FILLING treat :-)

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BLUEEYES4251

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Reviewed: Jan. 15, 2005

This is THE BEST shortbreak cookie recipe ever! I made it with raspberry preserves in a thumbprint cookie and for Christmas, I rolled balls in red and green sugar. They were very pretty and easy for a nice spot of color on a cookie tray. I then used decorating icing and piped a bow on each cookie, they were packages. Looked great and tasted wonderful! Much easier than cut outs.

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KADYKEL

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2005

These cookies were great! A new family favorite!

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ROOKPRINCESS

Cooking Level: Expert

Home Town: Pueblo, Moca, Puerto Rico

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 7, 2005

Just add me to the long list of admirers!

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THERESAM1

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Reviewed: Dec. 27, 2004

Excellent! I packaged these and gave them out as Christmas gifts with rave reviews. Made the following modifications: Added 1/3 c. ground toasted pecans. Divided dough into fourths and rolled each into 2" logs. Wrapped each in wax paper and refrigerated until hard. Sliced into 1/4" slices and baked until barely a hint of golden brown. Sprinkled with powdered sugar when still warm and then again once cooled. So easy....will be a standard Christmas cookie.

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EXNCALGAL

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Reviewed: Dec. 22, 2004

Mom loved them and my grandma was kinda upset that my cookies were more popular then hers (also being shortbread).

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ILUVDOUG

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Dec. 16, 2004

Excellent! Worked great in my pampered chef cookie press! Super easy to make, love that it only has 4 ingredients! Thanks

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 13, 2004

Best shortbread cookie recipe I've tasted...and simple to make. I have had nothing but praise for these melt-in-your-mouth treats.

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FIRE27

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Reviewed: Dec. 4, 2004

I made these yummy cookies for a Christmas get together. The cookies were so yummy, and had a yummy buttery taste to them. Unfortunately my cookie press would not work with this recipe...Hmmm I guess I will have to get a new one. So I made some of them into thumbprint cookies with Strawberry Preserves,a nd the others I rolled in Red and Green Sugar. I will definately make these again.

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JACKIEM1497

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Nov. 22, 2004

Made these yesterday, they're perfect! With my cookie press, I ended up with 4 dozen cookies of different shapes. The kids loved making them! I left some "au naturel", some with chocolate threads, some with cherries and some with chocolate and cherries. Everyone LOVED them.

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CSPHD

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Reviewed: Nov. 5, 2004

These are the best shortbread cookies ever. My husband is not the biggest cookie fan but we are both addicted. I have never seen him eat so many cookies. I packed some with his lunch and he told me they never made it to work.

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wcfujita

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Reviewed: Oct. 24, 2004

After making the dough instead of using a cookie press or dropping by balls, I rolled the dough into four logs, wrapped the logs in waxed paper, placed in the fridge to harden, and then sliced in about 1/2" slices. Perfect and delicious. Sometimes I make the dough up to 3 days ahead of time then slice and bake when I need them. After baked I sprinkle with powder sugar. Makes a beauiful presentation.

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EVE0149

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Reviewed: Oct. 12, 2004

This recipe was so easy to make, and they were very good!!! I did use cake flour instead. Recommend making these :) Kids loved them!

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WATERCOLORDIVA2

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Reviewed: Aug. 8, 2004

This was excellent. I'd made similar cookies before, but these are the best. I only used 1 1/2 tsp. of vanilla and it was plenty. Next time, I'll buy almond extract. I also rolled them in balls and flattened them with a glass dipped in sugar. Turned out great.

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MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

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Reviewed: Jul. 11, 2004

yummy cookies~ i succeeded the 1st time i made them.. i added chocolate rice to a portion, nuts to another, raisins to another..n they all came out very nice..with different tastes.. yeah, i kindof agree dat they are too sticky to mould, so i jus simply roll into balls and flatten them.

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jingzz

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Reviewed: Jun. 17, 2004

I'v never been a fan of shortbread cookies but my husband/child/friends say they were really good and would rate this recipe 5 stars. With some of the cookies I made a well in the center and added some strawberry preserves. Those were the first to go.

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LVERNE1

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Reviewed: Feb. 15, 2004

Really yummy... but had an interesting aftertaste.

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PINKSKITTLE

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jan. 18, 2004

I loved this recipe!! A few years ago a lady on my job my really good shortbread and I have been searching for a good recipe ever since. These were really easy to make! I did find however, that people have to be shortbread fans to really appreciate this recipe. We also added sugar to the top just to add extra flavor!!! Definatley will make again.

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