Reviewed: Jun. 4, 2009

Yum!! These are so deelish and buttery! I also increased the sugar to 3/4 cup. Some I made plain, others I used thin confectioner's sugar icing. Found that kneading the dough after mixing and refrigerating for a few minutes helps. I cut these into bar/squares.

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NWBaker

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Reviewed: May 24, 2009

out of control deliciousness. I changed the sugar to 3/4 cup per a pastry chef's recommendation and have added vanilla extract or lemon extract (1/2 tsp) for variations. So good. Egg free, too, so good for kids with allergies. Excellent for dunking in coffee.

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Emily Leong

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Apr. 15, 2009

very good, soft. closely resembles a normal Christmas cookie.

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

Great recipe! Cookies literally "melt" in your mouth. For flavor I add 2 teaspoonsful each of almond and vanilla extracts and a cream cheese frosting w/ sprinkles on top of cookies. Food coloring adds a nice touch as well (see my uploaded photo*).

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KaisMommy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jan. 26, 2009

Best cookies EVER! :) I was never a fan of those overly sweetened sugar cookies. These shortbread cookies are AMAZING COOKIES! Just perfect! :) My mixer was broken so I decided to hand mix the batter. Hand mixing cold butter is a pain so I just stuck the butter in the mircowave for 10 second -- enough to just soften the butter. I added a bit over sugar than required. The mixture was too crumbly and kept falling apart so I added about a 1/2 teaspoon of milk or more. This made the batter real nice! The batter didn't crumbled or fall. When hand mixing -- USE MILK! :)

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estherinaa :)

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Reviewed: Dec. 31, 2008

Yummy and buttery! I bake these in a cookie sheet and cut them into bars. After they bake, I top w/ a bag of semi-sweet chocolate chips, let them melt, and then spread across the top. Put in fridge to cool and eat.

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dra

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

easy and delicious!

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ESJESSI

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 26, 2008

I made these to dip in various kinds of chocolate and give away, and they were well-received. However, I found them to be a little harsh and grainy without the added chocolate, though it wasn't very noticeable with it. Perhaps it just needed more or less mixing; will have to try again. Still, very simple recipe, very versatile cookie for decorating or adding on to.

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Sethra Lavode

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: Conway, Arkansas, USA

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Reviewed: Dec. 24, 2008

Great recipe for last minute shortbread. I don't like recipes that use icing sugar and i didn't have time to cure a true shortbread. I added a touch more sugar (in response to earlier reviews) and sprinkled some more on top. A little chewier than usual shortbread but the flavour was nice. Will make again.

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kbearbaby

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Reviewed: Dec. 17, 2008

By far the best shortbread I've ever made or eaten. I am already imagining the possibilities for add-ins such as orange or lemon zest, lavender, cinnamon...but they are fantastic as is. I made these tonight and cut them out with a salmon shaped cookie cutter and dipped the "tails" in melted chocolate. I'm bringing them to a work Christmas potluck tomorrow and I know they'll disappear fast. I softened the butter just slightly enough for it to easily cream with the sugar, but not so soft that the dough got too messy. I made them a little on the thin side and baked for 11 minutes. These are delicious!

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GatsbyGirl

Cooking Level: Expert

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Reviewed: Dec. 17, 2008

My family loved these. I added lemon flavor to them and it really made them extra delicious!

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Ribs2008

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Reviewed: Dec. 15, 2008

Very nice and easy. Great to make for Holiday gifts. Thanks.

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Michelle

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 14, 2008

This is a wonderful recipe. I used it to make thumbprint cookies with strawberry jam in the middle and it was delicious!

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Patty

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 13, 2008

These were great! I was also a wee bit lazy and just firmly pressed these into a brownie pan and baked a bit longer and then cut into strips. WONDERFUL. One thing I did do was to lightly brush the top with milk and then sprinkled granulated sugar on top to give it a light sheen. Thank you for the recipe. This is a real treat!

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Ween

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 8, 2008

I've never made shortbread before and this was INCREDIBLY easy and very delicious. The dough was easy to handle but I just dropped them onto the cookie sheet. Thanks. Thanks. & more thanks. Even the batter is very good tasting. Will DEFINITELY make them again. Have emailed this recipe to my sister too. NOT disappointed. I agree, Christmas only, large quantities. Out of 10, how about an 11. The only thing I disliked was not the taste (to die for) was that some of the cookies were too crumbly when I took them off the sheet and they broke apart too easily so they were not a complete cookie, at least, not all of them. But, hey, I'm diabetic so I get a slight taste without raising my sugar too high.

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kidlet

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Reviewed: Dec. 5, 2008

You can't ask for a dough to come together any faster. However, I tried using cold butter like another reviewer suggested. I'm not sure how that would ever work. I just ended up flinging tiny cubes of butter all over my counter. No problem, I just put the whole bowl in the microwave for 20 seconds. Then it fluffed up just fine. I added the zest of two lemons and 1 teaspoon of lemon extract. After baking just until they barely started to brown on the bottom, I put them face down in powered sugar while still hot. That melts on a thin layer of the sugar. I think they look nice that way, taste fantastic and I think it helps keep them soft. Who doesn't love a tastey recipe with only 3 ingredients! For those who think they come out plain, think of them as a blank canvas. Add what sounds good to you. Next time I think I'll do a cinnamon pecan shortbread. Yum.

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Dec. 4, 2008

Very easy to make and taste great! I made them with Sugar Cookie Icing and that made them irresistible.

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SmVzc2ll

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: May 19, 2008

We patted this dough into a tart pan as the base for a fruit pizza. It was just right for most of my guests but I thought it was a bit bland. I think needing a better quality butter might have been my problem

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: May 3, 2008

For some reason, when I cooked these for the listed minimum of 12 minutes, they were burnt and crispy. That was my fault, though, I thought I could leave for a few minutes and when I came back they'd be done. Next time I bake these I'll make sure I watch the stove!

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Alysha Meeks

Cooking Level: Beginning

Home Town: Oshawa, Ontario, Canada

Living In: Kawartha Lakes, Ontario, Canada

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Reviewed: Jan. 11, 2008

Fantastic recipe. I beat the butter for about five minutes before adding the sugar, then another eight minutes or so with the sugar added. I did end up poking holes in the shortbread with the end of a spoon and then adding some jam before cooking them, which was a lovely addition; but all on its own, this recipe produces a wonderful, not-too-sweet shortbread.

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Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

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