Reviewed: Jan. 11, 2007

Great recipe, makes a lot more than 2 dozen! Approx 4 dozen.

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amcs76

Cooking Level: Beginning

Home Town: Pefferlaw, Ontario, Canada

Living In: Durham Region, Ontario, Canada

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Reviewed: Jan. 1, 2007

These were easy and were gone in no time!

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Sierra

Cooking Level: Intermediate

Home Town: Daysland, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 19, 2006

The biscuits were way to flowery plus they were way to hard to use cookie cutyters with because they kept crumbling. the after taste is fowl.

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Jenni

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Reviewed: Dec. 19, 2006

Such an easy recipe and it's just like Mom's!!

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KelsW

Cooking Level: Intermediate

Home Town: Lower Sackville, Nova Scotia, Canada

Living In: Fergus, Ontario, Canada

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Reviewed: Oct. 4, 2006

these were very good, but I did make a few adjustments to the recipe. I added a little more vanilla, and a bit of lemon extract.

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KHWRD0703

Cooking Level: Intermediate

Home Town: Clovis, California, USA

Living In: Hazel Crest, Illinois, USA

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Reviewed: Sep. 10, 2006

I made a 1/4 batch of this recipe (I was low on ingredients and needed a cookie fix!), and replaced about 3-4 T of the flour with cocoa powder. I then rolled them by hand and dipped them in a bit of castor sugar before baking. They turned out splendidly. A new favorite!

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Elisabeth

Cooking Level: Expert

Home Town: Canberra, Australian Capital Territory, Australia

Living In: Wagga Wagga, New South Wales, Australia

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Reviewed: Jul. 2, 2006

WOW! This recipe is the best. Within a 2 week time period I must of made them 5 or 6 times. I chiiled the dough for about 30 min then i rolled walnut size balls and rolled them in powdered sugar, them put the on the cookie sheet made my thumbprint and filled with preserves. I even used butterscotch caramel ice cream sauce and yummmmmy! Thank you so much for a awesome recipe!!

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Shayna

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Reviewed: Jul. 1, 2006

These were very easy to make. I added some Peanut M&M's to them. However, I, like a few other reviews found these a bit on the floury taste.

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Barb

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Reviewed: May 31, 2006

hands down the best shortbread i've ever had.(but don't tell my grandmother..)

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bravan22

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Reviewed: Apr. 29, 2006

I love the way these cookies melt in your mouth! The only change I did was to add a pinch of salt into the batter. I made them into chlocolate chip cookies by adding 3/4 C chocolate chips. It would have gotten 5 stars if it isn't for a weird aftertaste - maybe it's from the salt I added or that I'm not using fresh flour.

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Eunice Mah

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Reviewed: Feb. 12, 2006

I wish the recipe had been more specific on how to cool and store the cookies. I say the cookies have a nice flavor out of the oven but a bit floury the next day but still good. I used the food processor and am grateful for that because the dough is very dry a crumbly it made mixing nice and easy. I am on a shortbread mission and this recipe hasnt haulted my search good yes but not "THE ONE"

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MELSDINER1

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Port Washington, Wisconsin, USA

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Reviewed: Feb. 5, 2006

As a shortbread cookie these are great. But I do not think shortbread cookies have much flavor so I used them as a base cookie--I made thumb print cookies - apricot and strawberry jelly (store brand jelly)- and they were great. These cookies also make good cut out cookies- I used a rectangle cutter with a frill edge- and then made them into frosting sandwiches. I agree with a previous writer to sprinkle sugar on them. Good base- great shortbread but I like more flavor. 5 stars for great shortbread and a great base

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ZACATECAS

Cooking Level: Expert

Home Town: Eagle Pass, Texas, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 12, 2006

I tried this recipe in my new cookie press because it sounded simple.The cookies were great.I did replace half the sugar with brown sugar splenda.I think this must have gave them more flavor,because they sure were flavorable and perfect texture.Be sure to use real butter and to cook till just lightly browned on edges.Time depends on your cookie size.

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KANSPAT13

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Reviewed: Jan. 3, 2006

Pretty good shortbread. It was lacking a little in flavor though.

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Shannon

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Reviewed: Dec. 17, 2005

The dough is rather crumbly and more fit to make regular circular cookies than to use the dough to make cut-out cookies. But I used it to make cut-out cookies anyway. I sprinkled bits of flour in my hand and on the dough as I took it apart to make cookies and it came out really well! They taste really good but be careful when they're done. Leave them to cool for at least 5 minutes and then carefully take them off the cookie pan.. they break easily!

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Diana

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Reviewed: Sep. 26, 2005

Didn't really work out for me. I love short bread but this wasn't very good. Maybe it's just me.

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PhinaRei

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Reviewed: Aug. 26, 2005

Excellent!!! I've never made shortbread before. I was looking for eggless cookie recipes. These cookies were awesome. I've already eaten 6. So easy to make and sooo yummy! Thank you!

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hoosiermom

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Reviewed: Aug. 12, 2005

I have been looking for a shortbread cookie recipe since I had some wonderful homemade shortbread in europe, and this recipe is quite good. It has a good buttery yet sweet flavor and a nice texture, however it seemed to be missing something; i don't know if it was a lack of salt or something slightly off in texture, but it wasn't quite what i was expecting. Nonetheless, they were very good cookies and came out well.

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Kat

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Aug. 5, 2005

Very easy to make and delicious! Lives up to its description of being melt-in-your-mouth good! One tip-I made big cookies and found that I needed to leave them on the cookie sheet for 5 minutes before removing them with a spatula to a cooling rack or they would crumble. Thanks for the yummy recipe!

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CYNJAMS

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Kingwood, Texas, USA

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Reviewed: Jul. 27, 2005

This recipe didnt work for me. Maybe it's my method, but these cookies turned out pretty badly. They had very little flavor and were a weird chewy/crunchy consistency.

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PHANTOMPENGUINGIRL

Cooking Level: Intermediate

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Shortbread Cookies II

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