Reviewed: Aug. 27, 2011

Shortbread cookies are my all time favorite and I am soo pleased at the result of this simple recipe... Buttery and sweet and great texture!! I added 4 tbls instead of 2 because i like em a little sweeter... and I only had an 8" pan so i cooked it for an additional 10 min bc of the extra thickness!!

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1 user found this review helpful

Reviewer:

GoGo

Cooking Level: Intermediate

Reviewed: Apr. 2, 2011

FANTASTIC! This is such an easy recipe... great for kids who want to get their hands dirty. And the result is decadent authentic shortbread. I will not have to spend my money on Walker's anymore to get a taste of real buttery shortbread. The first time I made it I used the round cake pan as suggested. That was a disaster, at least for me. The triangles fell apart on the cooling rack. The next time I used a square brownie pan and it worked great. It's also easier for me to cut into squares. One more tip -- you absolutely must cut the shortbread while it is still hot when it 'cuts like butter' as they say. Otherwise it is simply impossible to cut the shortbread after it has cooled off, unless you just want to have one really big piece of shortbread. ;-)

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8 users found this review helpful

Reviewer:

susand

Reviewed: Mar. 9, 2011

I've been looking for a good shortbread recipe for awhile now. This one is simple and pretty good. A little bland but drizzle a little chocolate on top and they're perfect! Next time I may add chocolate chips to the dough.

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Reviewer:

Nicole

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Mar. 6, 2011

So much reward for so little effort.

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2 users found this review helpful

Reviewer:

Mei

Reviewed: Feb. 14, 2011

This is the BEST shortbread I have ever had! You have to mix it by hand... no cheating!

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4 users found this review helpful

Reviewer:

MBarnes

Cooking Level: Expert

Reviewed: Feb. 6, 2011

mmm really delish. the recipe takes a little tweaking as you go along making the dough.

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14 users found this review helpful

Reviewer:

CaitlynChapman

Cooking Level: Beginning

Home Town: Kelowna, British Columbia, Canada

Reviewed: Jan. 29, 2011

this is perfect as is. flaky, melt in your mouth good.

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Reviewer:

skatters

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Des Moines, Iowa, USA

Reviewed: Jan. 26, 2011

First time making shortbread, I used 3/4 cup powdered sugar and 1 tbsp milk. I underbaked these a bit in a 8x8 glass pan and they came out a little to dense on the inside and didn't crumble like the outside did. They were a light golden brown and maybe waiting a few more minutes could have made the difference.

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11 users found this review helpful