Note: I see a lot of "it's tastes too much like flour/biscuits" reviews, mostly from those of us without a cookies press that end up rolling them out. This should help:
Instead of rolling your dough out on a floured surface, which puts more flour than needed into the dough, simply place the dough between waxed paper. This not only eliminates the excess flour, it also makes the dough easier to work with since it doesn't stick to anything.
I used this method, rolled mine out to about 1/4 inch thickness, and they turned out perfectly!
I also think that some of the reviewers are confusing these with Sugar Cookies, which are much sweeter, since I saw a lot of "these are so bland" reviews. Shortbread cookies are not meant to be super-sweet, they are meant to be subtle, and in my opinion, this recipe nailed it!
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Note: I see a lot of "it's tastes too much like flour/biscuits" reviews, mostly from those of...