Reviewed: Dec. 18, 2008

Fresh from the oven just now and WOW! Yummy! Don't make the mistake of overbaking them by gaging their color. These stay virtually the same color when done. Mine were perfect after exactly 10 minutes.

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EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: Dec. 18, 2008

Came out excellent....Lets say....I get complaints when we run out of them.

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Linnie

Cooking Level: Beginning

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Reviewed: Dec. 17, 2008

I was really looking forward to these cookies but found them to be so bland. I am not into super sweet, but had hoped that they would be like shortbread that I had eaten before (like Walkers). Both my husband and I agree, these need more sugar.

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amsayers

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Reviewed: Dec. 17, 2008

These are THE shortbread cookies that you get in christmas tins around the holidays! I halved the recipe and it still worked well, mine did take a little longer to cook (about 13 to 15 minutes)through. I pulled the first batch out at 12 minutes and they cookies were white and tasted like flour :( I put them back in until they turned golden in color and then they were perfect!!

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P.B.

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Reviewed: Dec. 16, 2008

Wow! All I can say is these are amazing and so freakin simple! You don't know how many of these recipes I have tried in my pampered chef cookie press just to turn out like . So I'd pretty much given up for years and decided to try some new recipes today. I made one other recipe on this site with way more ingredients and had to dump the dough. Then I found this one, it seemed too easy. I finally made beautiful Christmas trees and wreaths and snowflakes!!!! Not only do they look good, my picky 6 year old said they are delicious!

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Meggyboo

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Reviewed: Dec. 12, 2008

Easy to make and lots of cookies!! Great recipe!!

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Colleen

Cooking Level: Intermediate

Home Town: St. George, New Brunswick, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 12, 2008

This was the easiet cookie recipe i've ever made. It tasted just like my grandmothers :) I will definitely be making this again :)

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natashak

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Reviewed: Dec. 10, 2008

I just spread the dough out in a cookie sheet and cut into squares. Saves me a lot of time and I can still decorate them if I want. This is the same exact recipe that I've been using for years and years. Foolproof! I grab them out of the oven as soon as they start to turn a LIGHT brown. Otherwise they have that sort of "burnt" taste to them.

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alice

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Reviewed: Dec. 8, 2008

Thank you for this recipe! Finally a shortbread cookie that is just as good as the ones I get from Scotland. I love eating them just barely still warm from the oven. Simple recipe, I cut in half as I have add terrible luck with cookie recipes lately. However I will be buying more ingredients this weekend to make some more. A new Christmas tradition for this family!

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dewino

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

An amazing easy recipe that my 10 yr old daughter followed and she made some delicious cookies. She rolled them out and used cookie cutters and placed candied cherries on the top. Wonderful melt in your mouth goodness!!

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WENDYK76

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Reviewed: Dec. 2, 2008

This is the best cookie recipe I have ever tried. It is a little dry so have a cup of milk handy.

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Christmaslover101

Cooking Level: Professional

Home Town: Souderton, Pennsylvania, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Nov. 25, 2008

Great recipe. Cookies do melt in your mouth. Too much butter though. I will make again, but will either lessen the butter or add more flour and sugar. I added vanilla nut flavoring and pecans to the recipe. Yummy

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ULETHOMP

Cooking Level: Intermediate

Home Town: Lafayette, Georgia, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 18, 2008

This cookies are great! Except for making different variations, I followed the recipe precisely. I divided the recipe into four and added vanilla extract to one batch then orange, peppermint and almond to the others. I decorated them with mint chocolate chips, cinnamon chips, coconuts, almonds, pecans and some plain (not all mixed together :). ) They turned out fantastic, wore a lot of fun to make and very easy. They are very rich, but that is what makes shortbread cookies so delicious. They definitely made more than 2 dozen but I made them small. I don't have a cookie press, so I just rolled each batch into logs and cut them. I agree with the reviewer who said the thinner, more crunchy ones taste better than the thicker ones. Will make these again.

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Jenn

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Reviewed: Nov. 9, 2008

Awesome cookie!! My boyfriend asked me to try making shortbread cookies and I tried this recipe - he said it's the best cookie I've ever made. I tried them in the cookie press but I think I like them better just using a cookie scoop and then pressing them down a little in middle to spread them out. Very delicate and light - literally melt in your mouth. Thanks for a great recipe - very easy!!

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Nikole M

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Oct. 23, 2008

This recipe is great to put in the cookie press. (I make my cookies with a smaller design) The cookies are so tasty!! I make 1/2 the recipe and add more vanilla for extra flavor and we also decorate with colored sprinkles. My family likes to put the cookies in the freezer and eat them cold. These shortbread cookies have been a favorite in my family for just over a year. Thanks!

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Stefanie

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Reviewed: Oct. 23, 2008

This is a fairly good recipe. I cut in in 1/2 because I didn't want a ton of cookies. And I used about 1/4 cup cornstarch in place of some flour....cornstarch helps make a melt in your mouth shortbread. For some of them I put a chocolate chunk in the middle, rolled in sugar and baked as a ball. They took about 20 minutes to bake at 350 in my oven. I like them...not sure how Hubby will feel about them...he's more of a traditional scottish shortbread lover. But overall it's not too bad a recipe. Oh I also whipped them with an electric mixer..wouldn't work for using cookie cutters though.

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Princess Kris

Cooking Level: Expert

Living In: Trenton, Ontario, Canada

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Reviewed: Oct. 5, 2008

Maybe it was my ingredients; my cookies came out beautiful but tasted like raw butter. I followed the recipe exactly and am very disappointed in my results.

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Katy

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Reviewed: Sep. 9, 2008

The power went out while I was making these thanks to a tropical storm. I had to finish up by candlelight and they still tasted great :) I chose to frost mine with some chocolate icing.

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melbells1126

Cooking Level: Intermediate

Home Town: West Pittston, Pennsylvania, USA

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Reviewed: Sep. 7, 2008

The first time I tried this recipe I used margarine to cut fat (since it calls for TONS of butter). The cookies tasted like flour so I decided to try again using real butter. WOW! What a difference. 100% better! I made balls, pressed and put a chocolate kiss in the middle of some and strawberry preserves in the middle of others. AWESOME!

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AlieHowie

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

These were so easy to make and tasted similar to girl scout shortbread cookies! I dont have a cookie press, so I rolled it into a log and put it in the fridge for about an hr and so. I couldnt wait to bake them so i took them out around an hr later. I sliced them at about half inch thickness each and shaped them into circles. Baked for about 11 min.

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