Melt - In - Your - Mouth Shortbread
Yum! I made these exactly as directed, only I doubled it (it only makes like 2 dozen cookies per batch), and I chilled the dough in the fridge for several hours before. I think this way it helped them keep more of a ball shape (which I wanted). Also, I baked these in 1-inch balls for about 12' at 350, until the edges were JUST starting to brown. I put red and green sprinkles on them for Christmas, but I think other modifications that other reviews suggest sound yummy as well.
I've made these twice now, and I found that the more I whip the butter, the more "melt-in-your-mouth" they are. Thanks for this recipe, I never thought I would be able to make a cookie like this so easily!
Also, these are way better the next few days after they cool and harden a bit. I didn't have any problems with them being too crumbly (although they are a bit fragile - I think the ball shape helps).
2 users found this review helpful
Dec. 30, 2013