Reviewed: Sep. 19, 2009

This recipe is so simple and easy to make and it makes delicious shortbread! The key to cutting shapes and transferring them to the baking tray is to use a thin spatula and cut it under the cookie - no crumbling that way!

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Right As Rain Creations

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Reviewed: Dec. 22, 2008

My first attempt at baking period was with this recipe. It went of awesome!! This is a great recipe that made me look like a seasoned baker when it was actually my first time. Very easy. When I thought I was adding too much flour, (at about the 2 cup mark), I had faith in the recipe and kept adding flour to 2.5 cups. I was given some advice to under cook vs. over cook, so actually, I just had the cookies in the oven for 14 minutes, and it was perfect.

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richewan

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Reviewed: Nov. 3, 2008

The dough was kind of crumbly, but we added a bit of milk to help it stick together. Before putting them in the oven, we sprinkled some of them with a sugar/cinnamon mixture (about 1/4 as much cinnamon as sugar) and it goes so well with them! We frosted the rest of them with chocolate cake frosting...I was afraid the flavors wouldn't match, but it turned out quite the opposite! This recipe is a keeper!!

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Ichigo

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

I am so glad I found this recipe! I originally found it in a christmas cookie recipe about 5 yrs ago and have given up on sugar cookie cutouts ever since. The dough can be tempermental depending on room temperature and humidity but it is worth working with. I get so many compliments and it can melt in your mouth. you really need the dough to be a sticky ball before you are done. put the half not being rolled into the fridge and this will help.

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ruthsg

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Reviewed: Jun. 4, 2008

The dough was not crumbly like other shortbreads. I put them in at the time it said and they came out perfect! A little note, make them about one and a half inches long.

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