Reviewed: Sep. 9, 2012

I added more sugar like other reviewers said. I added part milk and part cream as well, and split the extract in half, part vanilla and part coconut. It turned out great! I'm definitely going to make this again, probably putting it with some preserves this time.

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Reviewer:

voiceofangel

Cooking Level: Expert

Living In: Orem, Utah, USA

Reviewed: Jul. 17, 2012

Another good recipe for shortbread - in the past I have won prizes of different types of this cookie. It is apparent from reading reviews that some do not know what the texture of shortbread is like. It is aptly names "short bread" - not supposed to be too sweet and should not be eaten for at least a couple of days after baking. Then the texture is much better. Also, never. never melt the butter and DO NOT substitute. Sorry it if sounds as tho I am preaching but, in the end, the easiest cookie to make. Can also be decorated with icing if desired. Good luck........

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: May 22, 2012

Traditional-tasting shortbread and when topped with strawberries or other berries/fruit it is mouth-watering great!! Very easy, too!

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Reviewer:

Butterfly1789

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Apr. 16, 2012

This was so easy, and it taste wonderful! I was wondering if I should have added more flour since I'm high altitude, but it came out perfect! Thank you for such an easy recipe! One happy mama!

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Reviewer:

Aurora

Reviewed: Apr. 14, 2012

Simply awesome. Quick and delicous. I has dissapeared in seconds right after getting ready. Thank you!

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1 user found this review helpful

Reviewer:

Elizabeth

Reviewed: Apr. 12, 2012

Thus shortbread is good.

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Reviewer:

Baigalmaa

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Mar. 20, 2012

Absolutely delicious! Everything you want from shortbread.

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1 user found this review helpful

Reviewer:

For King and Prince

Cooking Level: Intermediate

Reviewed: Feb. 17, 2012

Unfortunately, THESE ARE AMAZING!!!!! :-) So good. so easy. Only thing I did differently was to line my round pan with an oversized piece of parchment paper. That way, when they came out of the oven, I could lift them out of the pan and onto my cooling rack instead of trying to flip them out or whatever. Made it very easy to transfer to the cool rack and cut, also cut down on mess in my pan. LOVE THIS RECIPE. Definite keeper.

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Reviewer:

LauraThompson

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

This recipe makes amazing shortbread! I have made it a number of times, in a pie plate, cut out cookies, all with the same results...delicious! The texture is what makes it the best, so delicate and flaky. We LOVE it instead of shortcake for our strawberries, try it, you'll see, it is the best!!!

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1 user found this review helpful