Brown Sugar Shortbread Cookies Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 17, 2003
The dough was so dry, it was crumbly. After molding into a ball and refrigerating, it was like a rock. I added butter as I worked with the dough. After they baked for much less than the specified time, they were hard as a rock. They obviously require less flour!
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Reviewed: Aug. 30, 2003
Only had brown sugar and was looking for a cookie with few ingredients. These fit the bill. Big cruncy and sweet! Whole family enjoyed. Wath them carefully though , can burn fast.
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Reviewed: Mar. 10, 2003
This was a quick and easy dessert I put together in just a matter of minutes. I didn't make these into cookies. Instead, I spread this out in a greased 15x10 inch pan and baked it for about 20-25 minutes. I added an egg yolk into the mixute to hold it together. I spread some homemade chocolate sauce on top and sprinkled it with walnuts. My son went nuts for this. Good recipe Robin.
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Cooking Level: Intermediate

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Reviewed: Mar. 7, 2003
These were not bad.
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Reviewed: Dec. 7, 2002
I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours, then cut the dough in 1/4 inch thick cookies. They came out perfectly and melt in your mouth!
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Reviewed: Feb. 28, 2000
These cookies are very simple. If you don't want to roll out the dough, form it into small balls and flatten them with a glass. The cookies are very plain and crunch, so I think they taste best when dipped in coffee or cocoa.
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