Reviewed: Dec. 7, 2006

This is a really good shortbread recipe. I did add a little vanilla, though.

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Reviewed: Nov. 21, 2006

This recipe turned out perfectly. I rolled out the dough and cut it into squares. Then I pressed a pecan half into each. These are very rich!

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HARMONYJ

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Reviewed: Nov. 20, 2006

Basic ingredients for a basic shortbread cookie. They tasted absolutely fantastic and melted in your mouth when they were still warm, but after they cooled a few minutes later, the cookies did not have that melt in your mouth, creamy shortbread texture that I was looking for. The taste though was excellent. I added 1 tspn vanilla extract for a little more taste. I had a ton of chocolate baking wafers, so I put one in the middle of each of my cookies to make them look prettier and for a little chocolate treat. Easy to make and great tasting, but as for the authentic 'shortbread' factor, I would say it's lacking in the texture compartment.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2006

I was craving shortbread and this one really hit the spot. I did add 1 tsp of vanilla extract. This was melt in your mouth perfection. Many thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 2, 2006

These are absolutely delicious and easy to make.

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JUVEMBER

Cooking Level: Beginning

Home Town: Port O Connor, Texas, USA

Living In: The Hague, Zuid-Holland, Netherlands

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Reviewed: Jan. 9, 2006

If you want a simply delicious plain shortbread, this is IT! Nothing fancy, nothing added, just awesome.

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MATHGOD

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Reviewed: Dec. 21, 2005

I did as was instructed, made at Christmas time and in HUGE batches- I customized the recipe to a yield of 100. I added a little bit of vanilla to the mix, and after 3 hours of rolling, cutting and baking they were all done! A great recipe!

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Hasky

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Reviewed: Nov. 19, 2005

I make this shortbread every year at Christmas time... and it 'ages' well --it tastes even more rich and delicious a couple of days later! I also use it to make a fabulously rich crust for my cobbler and pecan pies!

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TANDYM

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Reviewed: Jul. 20, 2005

This made a lovely crisp biscuit(though I think I over cooked mine a tad) and I did add in a little vanilla as I was using butter flavoured margarine and not the real deal. Sweet, crumbly, crunchy and pretty tasty! Really easy, I left my dough in the fridge for about 15 mins though before attempting to roll and shape it. A great result from so few ingredients!My only comment is that they are a little bit bland, but if you're after a nice, sweet, plain biscuit, this will do fine.

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ENGLISHLADY

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Reviewed: Jan. 16, 2005

I found this to be exactly what I was looking for. I didn't feel like rolling and cutting them all out so I baked them like a bar and I added some crushed pecans! So Good!

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momagain3

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2004

This was a great recipe....great for quantity and super easy and the kids loved it great for rolling out for shapes.

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ALISONH1

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Reviewed: Sep. 8, 2004

Simple, quick, and they disappear faster than I can make 'em! These don't crumble as easily as other recipes I've tried, and seem like they'd work well as decorated cut-outs (we ate them plain). I like my shortbread just a touch sweeter, so I added a couple tablespoons more sugar to the second batch--YUM! You could also sprinkle a little extra sugar on top before baking if desired. If it won't roll out well, try chilling it for about 30 minutes in the fridge first, especially if you didn't use cold butter. Or add a little more flour if it's sticky. I also suggest you use your (clean) hands to mix the dough, to get that perfect, smooth texture!

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RAVEN9653

Cooking Level: Expert

Home Town: Atchison, Kansas, USA

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Reviewed: Feb. 7, 2004

These cookies are great! Not too sweet, very easy to make and go wonderfully with coffee or tea. I also made them with a tsp of vanilla the 2nd time and that was also wonderful.

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LESLE

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Reviewed: Dec. 17, 2003

Fast and easy~ the dough requires no refrigeration, it is easy to roll out and cut and the shapes stay together and come out of the cookie cutter easily. They stay together after baking and the flavor is SUBLIME~ PERFECT. Absolutely the best cookies I have ever made or eaten, well worth the work and the calories. Thanks Carl! ~Mompryor

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MOMPRYOR

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Reviewed: Dec. 15, 2003

The cookie is absolutely delicious (I love that it is not too sweet) but when rolling out the dough it didn't roll out quite as smoothly as I hoped, the bit of flour helped and cooling the dough. I used X-Mas cookie cutters and they look wonderful and hold nicely.

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ABZINTIA

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Reviewed: Dec. 14, 2003

This is very easy to make, however, I wasn't too pleased with the flavor. It was sort of plain. It rolled out easily and baked up nicely, but just didn't have that shortbread flavor I was looking for.

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DiversWife

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Reviewed: Dec. 13, 2003

This recipe worked great. I used my KitchenAid mixer, and used the dough hook for the kneading part, and only 2 cups of flour as stated. I did use cold butter, as someone stated previously. They rolled out wonderfully on a marble slab and I was able to use my star shaped cookie cutters without a hitch! Tasted great.

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VAREGISTRY

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Reviewed: Nov. 27, 2003

So easy but really plain, i also found that the mixture was really loose, but my sister ate most of the batch within a couple of hours... she seemed to love them!

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MISSZINC

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Reviewed: Jan. 30, 2003

A very simple and yummy recipe. COLD butter helps quite a bit. With a little extra sugar, they taste just like store bought English shortbread biscuits. Very yummy.

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HATESPYWARE

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Reviewed: Dec. 17, 2002

I tried this recipe to use in my cookie press. I had to refrigerate the dough for about 20-30 minutes (no fault of the recipe!), and it worked wonderfully! The cookies are not very sweet, but very good. I plan on making several to give as gifts this Christmas.

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AUTUMN125

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Shortbread Supreme

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