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Reviewed: Mar. 9, 2008

This was super easy to make, and the finished shortbread bars looked great. They tasted very good, too. However, the rice flour resulted in a very subtle "grittiness" to the texture. Nothing overly objectionable, but I prefer a shortbread that just melts on the tongue without any grittiness. For those of you who are wondering where to buy rice flour, it is available in asian markets.

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3 users found this review helpful

Reviewer:

MANDT2

	Cooking Level: Expert
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Reviewed: Jan. 27, 2008

Lost my fave traditional shortbread recipe so adapted this one; use 1 C. confectioner's sugar (cos I doubled it)instead of all white sugar to reduce the sweetness & get a more buttery flavor. Fructose instead of regular table sugar has a finer texture & blends in easily, but my grocery was out of it. Also, I always make these a few days ahead of serving, it seems to really let the butter come out on the palate. A tender, delicious cookie, I always make it for our local Hospice Tea fundraiser.

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Reviewer:

Anne


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Reviewed: Dec. 21, 2007

This ia a great recipe. I shaped the cookies into little balls and filled a thumbprint into each with either chocolate chips, jam or nuts. Tasty,excellent and easy for the beginner!!

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Reviewer:

nicole

	Cooking Level: Beginning Living In: Long Beach, California, USA
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Reviewed: Apr. 5, 2007

Wonderful, light and crisp. I used these as a cutter cookie for a family get together. Although very tasty they were very fragil and a bit challenging to cut and place without effecting the cookie shape. If your are wanting a yummy decorated cookie for a casual event...this recipe is great, but for special event cookies with detailed decorations I would stick with a more traditional recipe.

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3 users found this review helpful

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wendi

	Cooking Level: Expert Living In: Dallas, Texas, USA
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Reviewed: Mar. 24, 2007

I made this with a group of afterschool kids, and it was a big hit. We dipped the cookies in chocolate, which made them crumble a little bit, but it was still delicious and fun to do with kids.

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2 users found this review helpful

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CHG5678

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Mar. 22, 2007

This is THE BEST shortbread recipe, ever. I baked a batch for St. Patty's Day and they were gone so fast I had to bake a second batch. People will ooh and ahh.

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2 users found this review helpful

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euclidus

	Cooking Level: Intermediate Living In: Oberlin, Ohio, USA
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Reviewed: Mar. 16, 2007

This was so easy and so yummy!

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1 user found this review helpful

Reviewer:

krista

	Cooking Level: Intermediate Living In: Rancho Cordova, California, USA
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Reviewed: Dec. 24, 2005

After making the dough, I cut the dough into 4 pieces and added different things to each. (mini chocolate chips, macadamia nut, cocoa, plain) I also melted chocolate and dipped some them after baking. This dough is easier to handle than most cookie cutter recipes so I rolled them out and cut them into different shapes with cookie cutters. Everyone loved them!

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12 users found this review helpful

Reviewer:

DEANNEKO


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Reviewed: Jan. 2, 2004

What a yummy recipe, takes a little work to knead but totally pays off! best shortbread recipie I've tasted yet. thanks

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9 users found this review helpful

Reviewer:

ISLAND_GIRL


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Reviewed: Dec. 10, 2003

I'm from Switzerland. My family enjoy this recipe - very easy to do - we eat them with black chocolate and milk at tea time. I add natural vanilla aroma in the butter so there is small black grains in the shortbreads - it's delicious with a very sweet taste....

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7 users found this review helpful

Reviewer:

BEATRICE GANTY


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