Reviewed: Dec. 6, 2009

DO NOT MAKE THIS. I normally don't like things too sweet, but this recipe isn't sweet enough. It also did NOT work. After whipping for 5 minutes, I just had a bowl of crumbs. I added a few drops of water and the dough came together. Also, I only baked them for 10-12 minutes at 325. What a disappointment. I'll never make these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChrissieG

Reviewed: Dec. 5, 2009

Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jtmccully

Reviewed: Dec. 5, 2009

Very good! I used a melon ball scooper instead of a spoon. This worked great. I used sprinkles instead of the cherries. Great warm right out of the oven. My 8yr old ate 2 right away. 12/7 - I am editing this after reading some of the more recent reviews. You must beat this batter for at least 10 min. non-stop. It will be creamy and fluffy. It's best to use a stand mixture. Use the paddle attachment and a speed of 5-6. I don't like a real sweet cookie so these were perfect. My sons have eaten all most all of them. I will need to make more tonight.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shardy4

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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')

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking in Tokyo

Cooking Level: Expert

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

twix

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kro

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Killer Carrot

Living In: Thunder Bay, Ontario, Canada

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NKFISHE

Cooking Level: Professional

Living In: Minneapolis, Minnesota, USA

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!

Was this review helpful? [ YES ]
2 users found this review helpful