Reviewed: Dec. 25, 2010

OMG AMAZING! I agree with previous comments. Bump the flour up to 2 cups, beat butter for 5 min, add sugar, beat 5 min, add half of flour, add other half. They were perfect. I will be adding pecan meal to mine for a pecan sandie flavor!

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Reviewer:

brandalynn

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 20, 2010

There are two identical recipes on this site for these cookies. Mine were flat as a pancake and crumbled no matter how long I whipped them or how long I baked them. I had made a double batch, so I really didn't want to throw them out. I added another 1/4+ of powdered sugar, some vanilla, 1/4 tsp of salt , and about 1 cup more flour (for a double batch mind you). Then they came out great, still melted in your mouth, and didn't spread all over the place. One star because I wasted two trays before it worked. Recipes should work the first time. I'm an experienced baker, I will not be making this recipe again.

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Reviewer:

VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Reviewed: Dec. 15, 2010

I did not like the texture and they had no taste!

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Reviewer:

amanda

Reviewed: Dec. 12, 2010

fell apart instantly after baking...too bad cause we liked them with a spoon!

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Reviewer:

Lannan

Reviewed: Dec. 11, 2010

Delicious!!!!! I read some of the other reviews. Some say add more flour, some say use less. I think this recipe is too be followed exactly as is. Hint: If you like perfectly white cookies, lay brown paper on cookie sheet before you dough on. This is an tip that was given to me from an aunt years ago who had the BEST and WHITEST shortbread I have ever seen.

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Reviewer:

kathy

Reviewed: Dec. 6, 2010

I too had high hopes for this recipe but I was disappointed with the results. I truly dislike when someone bashes a recipe. I try to find the good in a recipe and the good thing was, these did taste good. I, like others, did find these to be overly delicate and they did disintegrate in your mouth into a sandy, albeit tasty, mouthful. I did beat the ingredients with my Sunbeam Mixer for the specified amount of time and the dough (more the consistancy of a batter) was very well whipped. I formed the cookies using a pastry bag and that worked well. I baked these on parchment paper using air-bake cookie sheets, until golden brown around the edges. Extremely fragile while warm. Even when cooled to room temperature they remained very fragile. I did find that refrigerating them did help them to hold together better while holding and eating them. I think I will use a more traditional shortbread recipe as shortbread is one of my husband"s favorites. Sorry I couldn't give this a higher rating.

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5 users found this review helpful

Reviewer:

Poutbaby

Cooking Level: Intermediate

Home Town: Walworth, New York, USA

Reviewed: Dec. 2, 2010

I've never made shortbread before, whipped or otherwise, but I always loved my mom's. This is my new favorite!

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Reviewer:

kanga

Reviewed: Dec. 2, 2010

was a real nightmare made it to T and they came out flat and bland use cherrys nand sprinkles for topping frist batch was bad and flat so added a pinch of slat since butter was unsalted and a teaspoon of vanila and tasted better but still flat found another one thats great keeps form and woths with both butter and margrine

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Reviewer:

crystal_burneau

Reviewed: Dec. 2, 2010

When I lost my grandma's recipe, I found this one, which was very close to hers. I made them a few months ago & they came out beautifully. Like my grandma's, I piped mine with a piping bag & star tip. I didn't make them very big, just the right size to to pop in your mouth & let it melt away. So starting my Christmas baking this weekend, I came back to this recipe. I read the reviews about decreasing the amount of flour. They seemed to whip up just like my gram's. I piped them out & baked them. They spread out like pancakes when cooked & didn't taste good at all. So I tried the recipe according to directions. As I was mixing, the mixture was not coming together, so I added a bit more butter, not quite 1/4c. They seemed to whip up great. My husband piped them out, a little bigger than what I do. I baked them & they spread out a bit. When cooled, I tasted & they did not taste good at all. I don't know what went wrong but I've never had this much trouble making cookies.

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