This is a great recipe that makes use of real shortbread without overcomplicating itself and getting all pretentious. Just like grandma used to make! The instructions were quite easy to follow along with and the cookies turned out just perfect; nice and light with a smooth, rich taste. As an added treat I was able to use my mother's homemade raspberry jam made from berries she grew in her backyard. Yum! My only pause for concern was the amount of confectioners' sugar called for; I found that I only needed about 2-2½ cups and I had plenty of icing left over. This is a fantastic recipe and if you have kids I’m sure they will love helping you use the cookie-cutter and licking the beaters. The kids can shape their own cookies with leftover batter, too! By following this recipe I made 2 dozen completed cookies.
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This is a great recipe that makes use of real shortbread without overcomplicating itself and...