The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: May 29, 2009
This was a good recipe. However, I couldn't give it 5 stars as it tasted a bit "floury" for me. Next time, I will try almond instead of vanilla to see if it makes a difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 26, 2009
Taste just like the shortbread cookies in a tin you buy during the holidays. Yum! Added 2tsp almond extract as some reviews suggested. For half of my batch I added chopped walnuts to top of cookies before placing in oven. Cookies tasted even better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 13, 2009
these are absolutely the best shortbread cookies i've ever had... ever. add in a pinch of nutmeg and some pecans and they are just to die for.
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Photo by ether engineer

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 27, 2009
Great shortbread cookies!!!!!! Very moist both right out of the oven and after cooling too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 25, 2009
very good and works well in my cookie press.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 24, 2009
Great simple recipe! I made mine into sandwich cookies with lemon cream filling. Everyone loved them!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 20, 2009
Very tasty cookie for so few ingredients! Trust the reviews you wont be dissapointed. I halved the recipe so i wouldn't end up eating 4 doz. by myself, and i also pressed shredded toasted almonds to the tops of mine and they came out fabulous. I didn't have a cookie press either so i just spooned out roughly 1 tsp balls onto sheet and then flattened out with a spoon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 15, 2009
I love these! They are so easy to make, and I made so many (more than 75). I did add about 1/4 Tsp of vanilla, and about a tablespoon of lemon juice, just to get a less floury taste. I will make these again. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 7, 2009
These cookies will melt in your mouth literally! They are so great, I made them for a bake sale at school. The hard thing was just cutting them up but if you use enough flour it should be no problem. And yes, the servings are wrong, the make twice as much or even more, so half the servings for your desired amount.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 5, 2009
This is a wonderful recipe. The cookies are rich and buttery, with a nice balanced texture. I must agree with some of the other reviewers about the yield on this recipe. I ended up with about 7 dozen cookies from this recipe (about 1.5" sq.) - a far cry more than the 2 dozen the recipe states. I am going to be giving some away to the neighbors!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 30, 2009
After reading the reviews, I was looking forward to a great cookie. Unfortunately, I found the dough difficult to use in a cookie press. I ended up adding some liquid (1/8 - 1/4 cup of milk) which helped work in the cookie press. I was hoping for a cookie that tasted more like a Lorna Doone, but was disappointed. These cookie are very bland by themselves. I drizzled them with melted chocolate which did help. I liked the firm texture though and may try amending the recipe to my liking in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 24, 2009
WOW! These are amazing cookies. Such a simple recipe too! I was going to dip them half in chocolate but they were all gone by the time I got around to it. I used different sized biscuit cutters (just simple circles with a scalloped edge) and they looked so elegant! Thanks for the great recipe I'll be making a lot!!!
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Photo by MOMOF2TWO

Cooking Level: Intermediate

Home Town: Navarre, Ohio, USA
Living In: Massillon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 3, 2009
I don't personally like shortbread, but the hubby is mad for it. He LOVED the cookies that came from this recipe.
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Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 15, 2009
These turned out great! Shortbread cookies are my fiance's favorites and he said they were better than store bought cookies! I used a cookie press and had fun with the different shapes.
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA
Living In: Kenai, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 5, 2009
Deliciouso!! Very easy and very yummy! I halved the recipe to 6 servings and it made 24 regular-sized cookies. Swapped almond extract for vanilla, added chopped pecans, and formed it into a roll onto parchment paper and refrigerated dough for 15 minutes. Then I sliced it and baked and they turned out evenly shaped. Bake for 12 mintues for the golden look!
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 31, 2009
Awesome cookies!!! Easy and fast to make. Instead of omiting the vanilla and adding the almond extract, as some of the reviews suggested; I used both the vanilla and the almond extract! Oh, and by the way, I didn't use a cookie press, I made small balls of dough and used a glass cup to flatten them... since some reviews said that this recipe yields about 3 dz cookies and I didn't want that many, I cut the ingredients in half... I have to say that perhaps the cookie press uses a very small amonut of dough and perhaps that's why they get so many cookies, I got 15 cookies out of this dough, so I think the measurements are correct... My cookies were not too small or too big. They were Yummy! Hope this helps! =)
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Cooking Level: Beginning

Living In: Clearwater, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 24, 2009
just tried these cookies and they were fabulous!! shortbread cookies are my fav and i've tried several recipes...perfect!! thanks!!
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Photo by ~jeri's kitchen~

Cooking Level: Expert

Home Town: Stow, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 20, 2009
Everything you would expect in a shortbread cookie. Not too sweet. Very customizable. I used mint flavouring instead of vanilla. I did the rolling into balls and pressing with a fork to bake mine. Turned out great! Forgot them in the oven for over 25 minutes - thankfully I was using my stone cookie sheet...so although well browned, these cookies did not burn and tasted great! I hope to memorize this one.
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Photo by Mrs. Wilkins

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 17, 2009
Crisp and buttery - I made almond and lemon flavored too, with great results. I rolled the dough into balls and flattened with the floured bottom of a glass. I made 3 dozen cookies with a 6-serving recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 13, 2009
This recipe is delicious!! I made these cookies for Thanksgiving at my boyfriend's house where there were many cakes and pies also available. When we went home, there were plenty of pies and cakes leftover, but the cookies were gone!!
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