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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Reviewed: Dec. 12, 2007

I highly recommend this recipe. the only thing I canged was the amount of flour. Other than that the cookies came out delicious.

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Emily

Cooking Level: Expert

Home Town: Drexel Hill, Pennsylvania, USA

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Reviewed: Dec. 9, 2007

These were great! I made some plain, and then I made another batch with a twist. I topped the cookies with seedless raspberry preserves, and then froze them. While they were in the freezer, I melted dark chocolate in a double boiler. I then removed the cookies from the freezer and dipped them in the melted chocolate. I set the cookies on wax paper and placed in the refrigerator for the chocolate to harden. They were a hit!

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Alyssa

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Wendell, North Carolina, USA

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Reviewed: Dec. 4, 2007

Great flavor. I made with my niece and nepphew and we ate as much dough as we did baked cookies. They were a little hard to get out of my press, but the flavor was wonderful so that made up for it!

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aprilmathis

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

I will keep searching for an alternative shortbread recipe. I followed the recipe to the T. It was hard to cut out with cookie cutters because the mixture kept crumbling. Tasted good in the end, but not exactly what I had hoped after reading all the rave reviews.

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 2, 2007

I just made these and made a mistake, that in my opinion, tasted pretty darn good! I only added ONE cup of (chilled) butter. When preparing this, all seemed normal with the only difference being, the texture was more dry, so I pressed the "dough" into a pan, firmly and baked them a tad longer (20 mins). When removed from the oven, I cut them into squares and then let them cool. They were not greasy... they were not floury tasting!

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Christie

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Reviewed: Nov. 29, 2007

I am one of those rare talented people who seem to find a way to ruin every batch of cookies I make. But I actually used your recipe and made the BEST shortbread cookies I have EVER tasted. My husband kept asking for more. Thank you soo much! :)

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MrsBeasley

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Reviewed: Nov. 26, 2007

Great recipe, light and fluffy cookies came out perfect!

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Martine

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Reviewed: Nov. 9, 2007

Excellent. I added a bit more vanilla. Works best if you press the cookies down with a fork to make skinny.

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KLKOBES

Cooking Level: Intermediate

Home Town: Barrhead, Alberta, Canada

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 26, 2007

We changed up this recipe for a little fun. We halved the white sugar and added brown sugar to make up the difference- What a wonderful taste and chewy texture! Our classroom was very popular that day!

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 31, 2007

Delicious cookies. Taste just like other good shortbread I've had. I'd definitely make this again, and I'll probably serve it to guests with tea or just as an easy-to-make dessert.

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K. Wallace

Cooking Level: Beginning

Home Town: Bedford, Massachusetts, USA

Living In: Barcelona, Cataluna, Spain

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Reviewed: Jun. 4, 2007

The *taste* is great. Very much the shortbread flavor I was hoping for BUT, the proportions if I make these again it'll be either less butter or more flour. They looked more like thin florentine lace cookies than shortbread. There was enough butter that they were greasy to hold and after one, the butter made your stomach not want more. They do taste great though.

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