The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 15, 2009
I just tried this recipe today, making only one-half for my first try. It is the BEST shortbread cookie I have tasted. At the 1/2 batch it yeilds just over 2 doz. 3 " cookies. For Christmas I brushes with a light glaze and added sprinkles. So easy I will definately make over and over....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 15, 2009
Delicious...taste like butter cookies you can buy at christmas....only better!
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jkb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 14, 2009
These are great. I added pieces of crystalized ginger, amazing. I substituted lemon extract for the vanilla in another batch. Quite nice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 13, 2009
These were awesome... I cut small circles and after baking, spread 1/2 teaspoon of jam on each and covered with another. After these had set I drizzled melted chocolate on the entire thing. I used milk chocolate for the ones filled with cherry jam, and dark chocolate for those filled with raspberry. Yum! Somewhat time consuming, but very easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 13, 2009
Turned out delish! Found it a little dry so I added a little more butter to hold it all together. Will make again for sure!
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Photo by Adrenalyne

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 13, 2009
You need confectioners sugar for shortbread. I am used to them melting in my mouth which these did not.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 12, 2009
Perfectly melt in your mouth shortbread cookie! I rolled mine into a log and chilled it overnight before slicing into 1/4" pieces. Make sure you bake them till they just begin to brown on the edges then let them cool only for a few minutes before removing them from the sheet. If you wait too long they might break.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 12, 2009
These are just what I was looking for! Simple and delicate, they melt in your mouth. Perfect to serve with hot chocolate, coffee or tea on a cold day :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 12, 2009
Absolutely fabulous. My roommates and I can't stop eating them. I used almond extract instead of vanilla, and since I didn't have a press, I flattened them out after dipping the tops in cinnamon sugar. I am absolutely making these again! So cheap, quick, and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 11, 2009
Yummy cookies!! Refrigerated left over dough and it is hard as cold butter:) Set out to see if it will soften. Hopefully we will have some more cookies tonight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 11, 2009
Amazing! Used vanilla and lemon extract together...2 tsp's of each. Topped with cream cheese icing and colored sugar for Christmas. Will make these again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 10, 2009
Delicious and simple! I used this recipe in the Almond-Raspberry Meringue Bar recipe on this website, turning it into a Shortbread-Raspberry Meringue Bar (absolutely beautiful and festive looking). The shortbread layer is buttery and has great texture! I used the recipe as is and pressed it into a parchment-paper lined 9x13 pan, then followed the directions for the other recipe for baking instructions and layering (cookie layer is mostly baked before raspberry and meringue layers are added, then returned to oven.) Bars are cut in pan once cooled and remove easily (cut with plastic knife). Can't wait to take it to the company bake sale!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 10, 2009
Absolutely wonderful! Does make more than 2 doz. I sprinkled one doz with course sugar, another I dipped in chocolate, next I'm going to press into crushed pecans...sooo good!
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Cooking Level: Expert

Home Town: Chandler, Arizona, USA
Living In: Gig Harbor, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 10, 2009
Great!
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Photo by MommaT

Cooking Level: Beginning

Home Town: Duluth, Georgia, USA
Living In: Suwanee, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Dec. 9, 2009
This is exactly what I was looking for-- a classic shortbread recipe (1 part sugar, 2 parts butter, 3 parts flour). They turned out wonderful! I halved the recipe, but otherwise followed it exactly. I ended up with 3 dozen small cookies-- one batch plain, the other two with sprinkles. (Put the sprinkles on before baking so they stick!) I'm not sure what went wrong for the negative reviewers, but my cookies tasted great, even right out of the oven-- not at all crumbly or sand-like as some claimed. I don't have a cookie press, so I rolled the dough into 3 logs and froze for 30 min so I could slice 1/4" cookies (if you do this make sure to use a sharp cutting knife, a butter knife won't work). Bottom line: These were the perfect and simple shortbread cookies I wanted. Will definitely use again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 9, 2009
Yum. Simple, delicious, decadent. Don't wait until the tops get brown though, the bottoms are brown way before then. 12 minutes is perfect in my oven. And I don't own no fancy cookie press, just made them round with my hands and squashed em...delicious nonetheless!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 7, 2009
Easy, simple recipe. A definite for Christmases to come.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 6, 2009
I made these cookies with the cookie press instead of my spritz recipe but these definitely need something......i added 1 tsp vanill.
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Home Town: Huntington, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 1, 2009
I love this recipe! It's so simple and it turns out great! What a real shortbread cookie should be! I added a little bit extra vanilla extract just cause I do with all my baking!
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MeL

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 1, 2009
I expected these cookies to be delicious by reading the reviews. I found them a little dry and very bland. I am going to add a powdered sugar glaze just to give it a little sweetness.
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