Reviewed: Dec. 7, 2012

Really yummy. I'm putting away my mom's recipe that I use every year for this one! I used icing sugar instead of a cup of white sugar (because that's how I have always done it) and they were nice and sweet. Just make sure to score and cut when still warm. I was distracted for a while by a little one, and they split a bit. Even the 19 month old liked them!

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Reviewer:

2manymouths2feed

Home Town: 100 Mile House, British Columbia, Canada

Reviewed: Jul. 6, 2012

The texture of these cookies is perfect and that's half the battle with shortbread. But I could taste the rice flour and I thought that was a detriment to the cookie. I give the texture 5 stars and the flavor 4 stars. Otherwise, it's a great shortbread. The base isn't very sweet, so you can choose whether to add the sugar to the top. For me, I like the sugar on top.

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Reviewer:

CParry

Reviewed: Jun. 29, 2011

This is a great recipe and the cookies are phenomenal. I wouldn't change a thing in the recipe. We love shortbread cookies in the family and these are perfect.

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6 users found this review helpful

Reviewer:

Evie

Reviewed: Jun. 5, 2011

This was the first shortbread cookie recipe I ever tried and it worked out just fine! In fact I experimented with making a brown sugar cinnamon mixture and layered on half the cookies. I also lowered the oven tempurature to 325 and baked about 5 minutes longer. Cookies came excellent!

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5 users found this review helpful

Reviewer:

Rabit

Cooking Level: Intermediate

Home Town: West Greenwich, Rhode Island, USA

Living In: Tampa, Florida, USA

Reviewed: Mar. 19, 2011

only ok

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4 users found this review helpful

Reviewer:

Bossmom

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Alpine, Utah, USA

Reviewed: Mar. 8, 2011

I did not have rice flour but used cake flour instead. These turned out great. I have made 4 pans of these and they have now become a staple to have with coffee in the morning! Thanks for sharing this one.

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6 users found this review helpful

Reviewer:

Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

Reviewed: Dec. 23, 2010

Delicious! I rolled out dough and used my husband's grandmother's English cookie cutters.

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13 users found this review helpful

Reviewer:

hollykesler

Cooking Level: Expert

Living In: Everett, Washington, USA

Reviewed: Dec. 14, 2010

so easy & quick to make. Delicious!

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12 users found this review helpful

Reviewer:

UptownChef

Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 21, 2010

Made it!!! This is surely an easy to follow recipe. I did all as the recipe but make it as classic as possible by adding pure vanilla extract...and 1tbsp of salt... The dough is easy to be play with too...After I cut it in shapes, pricks it with fork and pour in sugar, I place it in the refrigerator for about 15 minutes. The trick says it will firm up the dough so the cookies will maintain their shape when baked and glad to know that the trick works... It's indeed a wonderful recipe...give a new twist to a shortbread... but if you are trying to find a -buttery ala walkers shortbread... I don't think this is the recipe you are looking for...

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Reviewer:

atina

Reviewed: Mar. 20, 2010

FANTASTIC! Per other reviews I used confectioners sugar instead of regular and these were AMAZING. So buttery...but they do tend to fall apart in your hand/mouth but its worth it :)

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12 users found this review helpful