I'd never made shortbread before, and I thought these cookies were very tasty. The dough is definitely easier to roll if it warms up a bit after chilling in the fridge. I experimented with using a small cookie cutter (1 by 1.5 inches) and cutting the dough into larger shapes, and the small cookies came out better -- they browned more evenly. I also iced the cookies with a simple lemon glaze, but next time I'll leave them plain, or just add fresh lemon zest to the dough. As the recipe writer says, the cookies taste even better after a couple of days.
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I'd never made shortbread before, and I thought these cookies were very tasty. The dough is...