Reviewed: Aug. 23, 2012

Amazing, delicious! I chilled the dough as was suggested, but it was still very very crumbly. I pressed it into a pan and then sliced it up before cooking, and 10 minutes after cooking. I don't know if they get better with time because they didn't last long around here. I'd give 5 stars, but the dough was very crumbly and I coulnd't roll it out.

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Reviewer:

nancybrom

Reviewed: Aug. 6, 2012

My family really enjoyed this recipe and it was fun to make since it was hands on compared to the "drop" cookies I usually make. I think its only fair to state though for people just starting out that this cookie does not get firm in the oven. It will firm up as it cools but in the oven it still feels "raw" even when burnt to a dark chocolate brown thanks to the hubby distracting you and making you forget about the last tray. lol. Thanks for sharing!

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Reviewer:

HisRed

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Valdosta, Georgia, USA

Reviewed: Jul. 15, 2012

Delicious and amazing!

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Reviewer:

KIMSCASTILLO

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Living In: Elkhart, Indiana, USA

Reviewed: Jun. 14, 2012

Followed recipe and my cookies turned out a tad too crumbly. They had wonderful flavor, not too buttery. Best part, they were a breeze to whip it.

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Reviewer:

Christy J.

Cooking Level: Beginning

Home Town: Fayetteville, Georgia, USA

Reviewed: May 31, 2012

I only had one cup wheat flour, and two cups white in the house. I had to just pat it out, as it ended up too soft to roll. I mixed with a dough hook in my mixer instead of kneading it. They turned out very nice. They did get soft after a while of sitting out, but I'm not sure if that was because of the flour... they were wonderful right after cooling.

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Reviewer:

Rebecca S.

Cooking Level: Intermediate

Reviewed: May 25, 2012

Make sure you use salted butter! And feel comfortable adding a little extra. The salt will bring out the sweetness of your sugar. This recipe was wonderful. If you have to use two pans, expect the cook time to be just a few minutes extra due to decreased air circulation. I personally used my kitchen aid mixer to do all the labor, and I did not knead anything. Easy easy easy...

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Reviewer:

kenunn

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: May 22, 2012

I doubt that I did anything wrong (I mean, with a recipe this simple, that would take some doing), but I don't know why everyone is raving about this recipe - pretty much the only thing I can taste is flour. There is definitely not enough sugar (I think the recipe could do with twice as much), and all-around these taste NOTHING like store-bought shortbread cookies.

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Reviewer:

catbert

Reviewed: May 11, 2012

This was my first attempt to make a shortbread, and it turned out beautifully! I halved the recipe, followed instructions, and brought the ready cookies to my Scottish dance club as a prize for a raffle.

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Reviewer:

irynam

Reviewed: May 8, 2012

Excellent! No changes, just right!

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Reviewer:

SKY

Reviewed: Apr. 21, 2012

Super simple, no frills taste. Can also be made in a round cake pan or pie plate. Just bake til browning on edges and done in middle for extra simplicity.

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