Reviewed: Dec. 13, 2009

Sadly, not what I would call supreme. This just was not the shortbread flavor I was hoping for. If I am going to splurge on an unhealthy cookie - it should taste awesome! I will say that they weren't so awful that I threw them away. I added crushed heath bars to the top before baking the rest of them and those were okay. I won't make these again though. Sorry.

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Reviewer:

linn_anne

Cooking Level: Intermediate

Living In: New Virginia, Iowa, USA

Reviewed: Dec. 12, 2009

They taste OK, but they completely fell apart. I would not make these again.

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Reviewer:

marcy

Cooking Level: Intermediate

Reviewed: Dec. 12, 2009

These cookies were pretty good, but I can't give it 5 stars because they definitely do not taste like shortbread cookies. I don't know if it's the recipe, or maybe something I did. I hand-mixed them because I didn't want to pull out the terrible, really loud hand mixer that I had. You really have to do it by hand once you put all that flour in. I rolled it out, cut it into rounds and got about 2 dozen decent sized cookies out of the recipe. They aren't super sweet, just perfect.. I put purple sugar on half of them because my 2 year old thought it was pretty. But, like I said. They're good cookies, just don't taste like Shortbread.

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Reviewer:

Aerisma

Cooking Level: Beginning

Reviewed: Nov. 24, 2009

These are easy to make, delicious to eat, and dangerous to have around the house. My wife and I ate the whole batch within a couple of days!

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Reviewer:

sensfan85

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: Nov. 23, 2009

No information on how to add the chocolate???? I haven't a clue!

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Reviewer:

debster

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Clearwater, Florida, USA

Reviewed: Nov. 18, 2009

These are beautiful, just can't figure out how to make the chocolae centers!

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Reviewer:

mama

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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Reviewer:

NWBaker

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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Reviewer:

Emily Leong

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Reviewed: Apr. 15, 2009

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

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Reviewer:

Ashi Meessir

Cooking Level: Intermediate

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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