Reviewed: Dec. 10, 2009

excellent flavor, a little different texture than the ones i buy at the store but thats ok. I added a little extra sugar and it turned out wonderful. YUM! Made a batch last night, will probably make one today too.

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Reviewer:

Coelus

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Dec. 8, 2009

Wonderful cookie! I added 2 Tbs of dutch cocoa and 1 tsp vanilla to the batter, and they came out wonderfully--not too sweet, with a nice chocolate flavor! I also baked them at 300 degrees for 30 minutes, and that seems just right.

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Reviewer:

MegB

Reviewed: Dec. 3, 2009

Fabulous! Can't believe I had never made shortbread. This is the perfect way to start! I think next time I'll make a parchment sling so it comes out of the pan more easily. I baked it for 28 minutes.

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Reviewer:

Katy

Reviewed: Dec. 1, 2009

I have been making and eating shortbread all my life. It has to be my favorite biscuit of all time. I did have to make a charge to this recipe. Personally using brown sugar, I find the taste is not correct. Instead of the brown sugar use white sugar. These taste far more superior and more like the traditional shortbread from England and Scotland. Make sure you don't over bake, a shortbread biscuit should be pale, it will firm as soon as they cool.

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8 users found this review helpful

Reviewer:

TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Nov. 16, 2009

pretty good flavor but sort of missing something, next time i think sprinkling it with raw sugar on top might help a lot

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Reviewer:

thisisjusttosay

Reviewed: Nov. 9, 2009

I send my husband to work with this sometimes, never a bad review from his coworkers yet :)

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Reviewer:

Mrs. Wayman

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 3, 2009

This is your basic shortbread recipe. A little bland. Next time I will add some vanilla.

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Reviewer:

Kim

Reviewed: Nov. 1, 2009

These are softer than I would like. I am thinking of clarifying my butter to create a more crisp cookie

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Reviewer:

Emma Goodcook

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Prescott Valley, Arizona, USA

Reviewed: Oct. 5, 2009

Very easy and yummy and it made my 6 year old daughter so proud that she baked such a great snack ! Thanks for sharing.. made no adjustments whatsoever.. perfect as is.

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1 user found this review helpful