Reviewed: Dec. 4, 2010

Is there a certain technique I'm missing out on regarding shortbread cookies? As another reviewer states back in 2000 these ran all over my baking sheet as well. They're flatter than a pancake and I'm disappointed. I don't recommend using this recipe if you're not sure what you're doing. Try a recipe with more in depth instructions.

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: May 30, 2010

Soooooo delicious and light! I used the full 1 cup of butter and these cookies came out great! I do recommend using 3/4 cup of cherries, though.

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3 users found this review helpful

Reviewer:

Kate S.

Reviewed: Jul. 30, 2009

I can't say I've made too many shortbread cookies but these were melt in your mouth amazing. Thank you for the tip to only use 3/4 cup butter, I dare say that you might be able to get away with only 1/2 cup butter.

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Reviewer:

Sara L

Reviewed: Jun. 10, 2009

I thought this were incredible! I actually did not have corn starch so I thought I was doomed for the beginning but was wrong! They ended up in being great!!! My husband loved them, and our two friends. I recommend making them without the corn starch and going for it!

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Reviewer:

BelovedApple

Reviewed: Feb. 27, 2009

I did not enjoy these - to me they just ended up tasting like cornstarch. I added vanilla and decreased the butter to 3/4 c as recommended by other reviewers. I will not be making these again.

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Reviewer:

pitvet

Reviewed: Feb. 17, 2009

I used 3/4 cup butter per reviews. Also used canned water packed cherries, drained well on paper towel, saved juice, added a little powdered sugar to make glaze for cookie...my husband hasn't even tried these yet but I know he will love them, I should have doubled the batch!

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1 user found this review helpful

Reviewer:

KathyR

Reviewed: Feb. 14, 2009

Sorry, I had high hopes. Very little flavour and apart from freezing them, they constantly broke apart. Too much butter, too little sugar.

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Reviewer:

les08818

Reviewed: Feb. 12, 2009

I followed the comments to only use 3/4 cup butter and they came out great! Will definitely make them again :-)

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Reviewer:

Cassie

Cooking Level: Beginning

Reviewed: Feb. 10, 2009

Great variation on shortbread, festive and my grandson loves them!

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Reviewer:

Nana

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

Reviewed: Feb. 10, 2009

I made these using marichino cherries, and thought they were sort of bland. Maybe if you used a fresh cherry, they would have more flavor. Also, they do fall apart using one cup of butter, but they also melt in your mouth!! Will not make again, but they are a really pretty little cookie!

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2 users found this review helpful