I generally don't like shortbread because of its too-dense consistency, but these were as soft as promised. I served them with a dollop of whipped cream and slices of strawberry and kiwi on top. Light, fresh, and just the right amount of sweet! Next time I cook them I'll be more careful about shaping the tops; I expected them to settle and spread in the oven but they retained their exact shapes as dropped onto the cookie sheet. Thanks for sharing this recipe, Jennifer; it's a keeper!
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I generally don't like shortbread because of its too-dense consistency, but these were as soft...