Reviewed: Jun. 17, 2007

Based on the reviews here, I cut the amount of corn starch in half and these turned out pretty good. I also added a teaspoon of vanilla extract. There was still a slight floury or something taste to them, so maybe there was still a bit too much cornstarch or flour, but it was pretty subtle. I will use this recipe again and tweak it some more. I recommend baking them at a higher temperature or for longer though because mine didn't turn out brown enough for my taste. They were basically white with only the faintest golden color to the bottom.

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LUNACITY

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 1, 2007

Maybe I did something wrong but my boyfriend and I took one bite and threw them away! Too much cornstarch I think.

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Sandy K

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2006

I used this recipe for holiday gifts a few years ago, and my 25 year old brother liked them so much he was bartering with other people for theirs. When a plate of them were accidentally dropped on the floor, he ate them anyway. I like how easy the recipe is and how they seem to melt in your mouth.

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Kate Wille

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Reviewed: Jun. 21, 2006

This recipe is just okay. Too much cornstarch for my liking

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Gail K

Home Town: Okanagan Falls, British Columbia, Canada

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Reviewed: May 17, 2006

Delicious recipe. I made them and they went fast.

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mrsbmb

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Reviewed: Jan. 21, 2003

I found this recipe to be floury tasting. I think it has far too much corn starch.

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MSEATON

Home Town: Finley, Washington, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Jan. 2, 2003

Not my favorite. The cornstarch taste is very noticable. It was the proper texture for shortbread and baked beautifully, but it's not for everyone.

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SELAURA

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Reviewed: Dec. 24, 2002

Delicious. They remind me of cookies my aunt and Grandmother used to make. I was so happy when I realized that they are similar. Also very easy to make.

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HEATHER_ARTISTE

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2002

I love this recipe! What I did to save time... I rolled the dough into a log shape and cut the cookies into 1/2 inch thick pieces. They turned out beautifully and it saved a TON of time.

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LESLIEPATTERSON

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Reviewed: Oct. 28, 2002

P-E-R-F-E-C-T! I've been looking for a shortbread recipe for a while. This recipe was exactly what I had been looking for! So simple and fun. You get to let your hands do the dirty work. If anyone is looking for a shortbread recipe... this is it!

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cmcguckin

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Reviewed: Jan. 18, 2002

Great recipe and easy to make. I also add chopped pecans for a little crunch. Excellent

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MAHULDIA

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Reviewed: Jan. 5, 2002

This cookie was wonderful and very easy to make variations and have them turn out, try this one, roll into short sticks and after cooled dip one end in melted chocolate. Also great for thumbprint cookies, add your favorite filling.

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EMCOL

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Reviewed: Nov. 15, 2001

Very tasty and very easy to make. Before baking, I flattened the balls to about 1/4" thickness. After baking, I dipped half the cookie in melted chocolate. They look and taste store bought! Michelle

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GOINTENSE

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Reviewed: Jan. 9, 2001

I have been using this recipe for years. I originally found it on the side of a cornstarch box but then later, as luck would have it, I misplaced it. Glad to find it again...IT IS THE BEST SHORTBREAD THAT I HAVE EVER MADE. I pipe the dough into "swedish" tins and bake. When I am about to serve I dust them with icing sugar and put a dab of raspberry jam in the centre. DELICIOUS.

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PAT BROWNSCOMBE

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Reviewed: Dec. 24, 2000

The dough was very crumbly looking but was pretty easy to work with. They are melt in your mouth good and I will definately be making these again. My kids and hubby really enjoyed them. michele, ontario.

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