Reviewed: Mar. 1, 2008

I love these cookies. They are really simple to make and taste delicious!

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duddiex

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Reviewed: Feb. 10, 2008

these cookies are not for rolling. i thought i could roll them but i just became frustrated after trying. i don't have a cookie press so i decided to roll the dough in balls. i then pressed the dough and left an indention for my strawberry preserves, baked them at least 15 minutes and they came out wonderfully delicious. they are really very soft. maybe i should bake them more to form a little crisp at the edges. 5 stars for the simplicity!

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ernesta

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

Great shortbread cookies!! I made them into little balls and then pressed down. Some I put chocolate kisses in the middle, YUM! Made about 4 dozen. Thanks for the recipe.

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Lori B

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 28, 2008

These are excellent cookies but I got about 56 small cookies instead of the 12 stated by the recipe. They're easy to make and delicious so they'll be among the first recipes I'll reach for when bringing something sweet.

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omarac

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

This recipe was really simple and tasted exellent! The dough worked great in my cookie press and I put marishino cherries in the middle.

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meggie448

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Jan. 23, 2008

I added 3/4 cup of chopped dried cranberries, 1/2 cup each of crushed walnuts and brazil nuts....YUMMMY! They stayed soft and are a HUGE hit with the family. Easy to roll out and cut w/cookie cutters. This one is definately a keeper!

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KAELA

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Reviewed: Jan. 11, 2008

Easiest and bestest shortbread cookie receipe i've ever found!!! and tasted! wouldn't change a thing! THANK YOU

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starwood

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Reviewed: Jan. 6, 2008

I liked how these cookies tasted (although I was amazed at the volume of butter once I realized how much it called for); my husband wasn't as thrilled. But I am still glad I tried this one! I'm keeping it for the future!

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Sharon

Cooking Level: Beginning

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Reviewed: Jan. 5, 2008

Not to bad,very quick and easy. i did make some subsitutions like i use the smart balance spread and i used one cup of whole wheat flour. The recipe made 6 dozen rather than 2, which was ok because my family liked them. :) i will be making these again

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Rehema- Rae

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Reviewed: Jan. 1, 2008

I used margarine instead of butter and they turned out very well. I didn't find the dough to be crumbly at all, as some other reviewers reported. The cookies were light and melt in your mouth good. I'll definitely make them again!

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GreteSamsa

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Reviewed: Jan. 1, 2008

This recipe was easy, and made great shortbread cookies. Putting through a cookie press was easy and they looked cute!

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Krystal

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Reviewed: Dec. 29, 2007

I love this recipe! I chose this recipe because the list of ingredients was simple, and they turned out wonderfully. I had to make cookies for the office, and these were a tremendous hit! I spooned out the dough with a teaspoon, rolled it between my palms, and placed it on a greased cookie sheet. I took Hershey's kisses and pressed them into the center of the ball of dough on the sheet and baked them like that, they turned out both pretty and tasty! I also baked some without any embellishment, and they were great too. My husband loves shortbread cookies, and he said these were the some of the best cookies he'd ever had in his life!

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knielsen

Cooking Level: Expert

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Reviewed: Dec. 27, 2007

these cookies were very good.

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Lindsey

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 25, 2007

Excellent shortbread cookies! I found them best when cut thin. Great for milk and cookies--thicker cookies don't absorb the milk but the thin ones just melt in your mouth! DELICIOUS! Add smarties or chocolate chipits to decorate cookies. NB: The metric instructions are incorrect. Cookies taste floury and "pastey" in your mouth and you need to add a lot more flour to the dough to roll it out. Measure out the ingredients for a successful batch.

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Frangipani

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

I used margarine instead of butter and maple extract instead of vanilla....Yum!!! It also made 6 1/2 dozen cookies.

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Lightning

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Reviewed: Dec. 20, 2007

I halved this recipe and used a little mint in them for some holiday flavor and dipped them in dark chocolate. Very good but a little to fragile. I will try it one more time and play with the oven temp and bake time.

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miki

Cooking Level: Professional

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Reviewed: Dec. 20, 2007

So easy and so good. I was making 12 types of cookies yesterday so, I wanted a few easy recipes. I got it.. These were great and easy to work with. I used my cookie press and got about 6 dz cookies. I put green food coloring in the dough and made Christmas trees, blue snowfakes with coconut and plain ones with shaved chocolate. They were all great!! Thanks for sharing this recipes!

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calebsmom

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 19, 2007

I made these as cut-out cookies the other day (I didn't have time to wait for the dough to chill). They were a little sticky to work with, but tasted great!

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DancingChef21

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

These were absolutely perfect. I used a cookie gun. I was worried about the reviews that mentioned the dough was crumbly. It was, at first, but just get your hands in there and squeeze! Happy Holidays All!

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Vannamei

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Reviewed: Dec. 13, 2007

We really liked these. They are extremely easy. I used half sugar, half splenda, and used almond extract instead of vanilla (I just prefer it). They won't last long here.

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JSAVIDGE

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