Reviewed: Nov. 22, 2009

These are delicious and easy, although somewhat time consuming, to make. After reading many of the reviews, it seemed that long whipping was the key here. What I did was whip the room temp butter for 5 min, then whipped for 5 min after adding each 1/2 cup of additional ingredients. This totalled 25 min whipping! (I wish I had a stand mixer!) The cookies were so tender and tasted perfect. I skipped the cherries, as we don't really like them, and put coloured sprinkles on instead. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 23, 2009

great recipe- if you substitute jelly or preserves for the cherries, be sure to use parchment, wax paper or even foil- the jelly drips stick like nothing else. Im soaking my cookie sheets tonight. (Cookies still come off, just leave 'rings')

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Cooking in Tokyo

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

I have used this recipe several times my kids love it. So do my co-workers.. I have even went a step futher with this recipe and added almond extract to it. It gives it a really nice taste and they still melt in your mouth. Sue

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twix

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Reviewed: Sep. 17, 2009

This recipe didn't work for me. I followed the first reviewer directions. Beating butter for 5 min, then icing sugar for 5 min, then flour in equal portions etc...and they wouldn't even form into a ball. I keep checking to see if I forgot an ingredient. My batch was VERY crumbly, and had to keep in a ball, that never seemed to cook.

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kro

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Reviewed: Jul. 12, 2009

This recipe was delicious! The only change i made was to add 1 tsp of vanilla extract. Also, I am not so sure about the need for such precise mixing times. I don't own an electric mixer so I whipped the butter by hand for a couple of minutes and then the rest of the mixture by hand also for about 2-3 minutes...and the batter came out beautifully with a wonderful texture.

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Killer Carrot

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Jul. 12, 2009

These cookies really are "Melt in your mouth" - they have a wonderful buttery taste but they are SUPER fragile (no good for traveling). I also omitted the cherry and they were still wonderful!

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NKFISHE

Cooking Level: Professional

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 25, 2009

OH WOW!! I have never made shortbread b/c all the recipes I had ever been given were for the more dense version. I'm munching on a cookie right now and I can't tell you how happy I am that I found this recipe! I added 1/2 tsp of vanilla extract and beat the batter for a few minutes longer...couldn't have been easier! Perfect for when younger chefs want to help out. I baked mine at 325 degrees for 9-11 minutes as I have a very hot oven. Everyone wil be getting these babies for gift occasions :) Thanks!

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RBLANDO

Cooking Level: Intermediate

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Reviewed: May 23, 2009

Very delicious shortbread cookie even though the first time i butchered the recipe due to shortage in the pantry. Used 2/3 cup of white sugar for baking (too lazy to make my own confectioner sugar), added 1/2 teaspoon of almond extract and drizzled chocolate on top. Either way, i think i got the essence of the cookie and achieved light cryspy airy shortbread cookies. Will make again.

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kokigendut

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: May 16, 2009

Slightly sweet and very rich but nevertheless still yummy. I added 3 tsp of cornstarch, so tht cookies can better retain their shape. My kids like the melt in mouth texture!

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aquariusgal

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

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Reviewed: May 3, 2009

Very rich and tasty cookies. I only made the cookies without using any cherries or sauce (I don't have any at home). The plain cookies are great with vanilla icecream. However, it is really rich and you can feel it with your fingers when you try to pick it up.

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knittingfever

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Reviewed: Apr. 24, 2009

A classic shortbread cookie, will be nice to make again for Christmas! Thanks!

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Apr. 18, 2009

Um, WOW! I tossed butter, powdered sugar & flour in mixer, added a spash of vanilla, turned on & walked away. 15 minutes later, I piped the very soft batter onto parchment lined baking sheets and baked around 11 minutes. Cookies were lightly browned. I slid parchment off and let cool on counter. They are addictive and melt in your mouth.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Apr. 10, 2009

very nice and simple recipe.my props to the submitter.melt in your mouth slap your mama goodness!!!!!!!!

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DA DUTCHESS

Cooking Level: Professional

Living In: Largo, Florida, USA

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Reviewed: Apr. 10, 2009

These cookies are festive and tasty. Although they were light and crisp, they broke apart and crumbled too much when they were bitten into (had a bit of a flour taste). We love desserts but these ended up sitting on the platter for several days, untouched. The recipe is simple and the cookies are done in no time. Good, but not great cookies. We prefer the more traditional shortbread, which is denser and has a richer flavor.

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Creme Brulee

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 9, 2009

I have been making shortbread every year for the last 10 years but was never happy with the recipe I had. I tried this recipe this Christmas and it was exactly what I was looking for. My whole family LOVED these cookies and I ran out very quickly, even before our Christmas guests arrived. Next year I will triple the recipe.

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Melissa J

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Reviewed: Mar. 4, 2009

Great!

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Allison

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Reviewed: Mar. 2, 2009

These were melt in your mouth shortbread cookies. It got rave reviews at my boyfriends work place. I only beat the batter for about 4 to 5 minutes as it looked like it could take no more. It still did the trick and like I said it was so light and delicious.

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fluffster67

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Keller, Texas, USA

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Reviewed: Feb. 4, 2009

This is a terrific, melt in your mouth shortbread that is incredibly easy and fast. It also works aswell with margarine but the taste is better with butter. Thank you.

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Christine

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

WOW! These cookies are amazing! They are so light, they literally melt in your mouth! Instead of cherries, I used drops of cherry pie filling. They turned out great! I will definitely make these again!

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