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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These were pretty good! I usually bake chewy cookies and I was looking for something crispier...