Reviewed: Dec. 3, 2012

I used half flour and half almond powder. I blenderd whole white almonds into powder and used that for the half of the flour. This way you have more almond taste! It's great recepi and even better on my way. Keep up the great work with baking cookies, bye Marja

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3 users found this review helpful

Reviewer:

Maria593

Cooking Level: Intermediate

Reviewed: Nov. 22, 2012

YUMMY

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4 users found this review helpful

Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

Living In: Kettering, Ohio, USA

Reviewed: Oct. 20, 2012

Great recipe! If anyone is familiar with Fiori di Sicilia (extract that is vanilla + citrus) it is a great alternative to almond in these cookies! I used a teaspoon of this + 1 tsp vanilla. Cut down flour to 2 cups. They came out amazing!

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Reviewer:

CT Baker

Reviewed: Aug. 20, 2012

good, but not great!

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2 users found this review helpful

Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Apr. 8, 2012

UNBELIEVABLY EASY & GOOOOD!! So I never thought shortbread cookies were *this* easy but following this recipe I guess they really ARE! I followed the recipe's ingredients to the letter. I just changed the way I cut the cookies out & the decoration. Like another reviewer, I rolled the dough into a log. In addition I added amaretto-toasted almond trimming. I blanched about a 1/2 cup of raw almonds & toasted them in amaretto, let them cool & chopped them finely. So after rolling out my cookie dough into a log, I brushed on some egg wash and rolled the dough over the chopped nuts, wrapped in plastic wrap, chilled for the recommended amount of time, then cut them about 1/4 in and baked according to the recipe. They came out wonderful and now I'm storing them in my fave cookie jars. They're incredibly buttery, crunchy and just plain delicious!! I just finished eating one with ice cream for dessert...sooo yummy!! I highly recommend this recipe especially since it just nails the basics of shortbread cookies. You can always take the basics and build on them the way u like! Good luck.

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17 users found this review helpful

Reviewer:

Iron_Lady12

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Feb. 23, 2012

Yummmm!!! This is so good!!! I didn't have any almond extract so I used maple extract and OMG! It's delish! I also took another reviewers tip and made them into logs and just sliced them! Awesome and this is def a keeper! Thank you for posting this recipe!

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5 users found this review helpful

Reviewer:

celena27

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Reviewed: Feb. 20, 2012

I felt compelled to set up an account here to review these cookies because they were that good. I made one batch for a valentines day party and we enjoyed them so much that I made another batch a week later. It's a really great, simple cookie that I would highly recommend! I did make some minor alterations to the recipe based on others comments: -added 1/4 tsp salt -cut flower down to 2 cups -added 1/8 cup brown sugar -added an extra 1/8 cup of granulated sugar -added an extra tsp of almond extract -refrigerated in a log shape for an hour and then cut quarter inch slices instead of rolling it out

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Reviewer:

baseballsen

Reviewed: Jan. 28, 2012

These were pretty good! I usually bake chewy cookies and I was looking for something crispier for a change and this did not disappoint. These shortbreads had the buttery, melt in your mouth crispness that I was looking for. I followed the ingredients as listed, except for adding 3/4 cup crushed almonds. Also, instead of dividing and chilling 2 hours, I simply shaped the crumbled dough into a log (about 1.5 feet long) on a piece of waxed paper, rolled it up in the paper, and chilled it for about 20 minutes. Then I sliced the cookies 1/2" each, dipped the tops in sugar, and baked for about 20 minutes. We really enjoyed these and I'll make them again. PS-- I also used an electric mixer when making the dough.

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3 users found this review helpful