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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Reviewed: Dec. 22, 2007

These were awesome! I sprinkled colored sugar on these after cutting them out but they would be equally delicious with some frosting which I will definately try. They held up well to cookie cutters especially after putting in the freezer for 10 minutes.

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 20, 2007

These are soooo good and super easy to make! Thanks for sharing this recipe! P.S. Make sure you press the dough really hard and flatten it before rolling it out because it's impossible to handle the dough when crumbly.

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joyofbaking

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Reviewed: Dec. 19, 2007

These are the measurements I used in Scotland, where I lived for fifteen years. Simple recipes are the best and this remains the most authentic recipe on the site. Just remember TWO flour, ONE butter, HALF sugar. Easy. DELICIOUS OPTION: This recipe is very robust and can stand up to a little messing about. Feel free to throw in a small handful of raisins or chocolate chips when adding the flour.

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deedeeaz

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Reviewed: Dec. 17, 2007

I had a recipe for shortbreqad handed down through the family, but this was so much easier and took half the time! I also added a bit more sugar and about a 1/4 cup more sugar. My family ate almost all of them in one night!

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Linzee

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Reviewed: Dec. 16, 2007

This was a tasty and easy recipe. I will say, if you are using butter make sure it is softened slighly when beating with the sugar. otherwise it will stick in the beaters. I found the best way to cook these was in the top part of the oven for 11 minutes. I used cookie cutters and decorated with a little icing sugar with water and vanilla extract, and sprinkles. Very nice.

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Louisianna

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Reviewed: Dec. 6, 2007

Flat and flavorless.

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straydog

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 1, 2007

I just finished trying this recipe and have got to say that it is my new 'go to' cookie recipe. I used confectioners sugar instead of white, (I added 1/4 cup more for a little extra sweetness) added a tablespoon of vanilla, and replaced a tablespoon of flour for corn starch. I did not need to refrigerate the dough, in fact I used a little less of the flour mixture and rolled up 1 inch balls and placed them on the cookie sheet. Then I flattened them with a fork, pushed a little hole in the middle and filled them with jam. mmmmmmm yummmy!

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sikchik

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Reviewed: Nov. 21, 2007

My new favorite cookie recipe. This is great if you want to make iced cookies quickly. (Which I did!) No chill time for the dough, and the cookies come out light and buttery. They weren't too sweet either, so the frosting was a nice addition, rather than too much sugar. I will say that I have tried this with Land O Lakes margarine and it worked almost as well as butter, but try it with butter first.

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LizzyJane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 17, 2007

The consistency was wonderful...a very traditional shortbread! Delicious dipped in dark chocolate and rolled in hazelnuts for a little drama!

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Savannah

Cooking Level: Intermediate

Home Town: Warwick, Massachusetts, USA

Living In: Putney, Vermont, USA

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Reviewed: Feb. 13, 2007

I've only made this recipe one time and added vanilla to the recipe. The recipe came out came out nicely. I used my cookie press and Ithe cookies came out nicely. They are not too sweet and great with a big glass of milk

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