These are perfect. I did not happen to have any fresh mint the first time I made these, so I omitted it. The second time, I added it. Both batches were absolutely delightful, so don't fret if you're missing the mint. Otherwise, don't change a thing about this recipe. Also, to be quick, I just divided the dough into two balls, formed them into logs, wrapped in plastic and chilled into the refrigerator. When fully chilled (about 45 mins) I cut into 1/4 inch slices and put directly onto the cookie sheet. 18 1/2 minutes later they emerged from the oven with perfectly golden edges. If you love shortbread biscuits, you won't be disappointed in this recipe.
Was this review helpful?
4 users found this review helpful
These are perfect. I did not happen to have any fresh mint the first time I made these, so I...