Made exactly to recipe but scaled down to 3 servings, 1/4 of the recipe because I am trying several to see what will work best for a special occasion. The taste of these cookies is excellent, a very nice traditional shortbread. My less than 5 rating is due to the inflexibility, that is if rolled even a bit to thin they tended to break, I tried stamping them but unless refrigerated after they were stamped and thus baked from a very cold state the image would not hold. I then added a bit, maybe a tablespoon more flour but then the dough was too flaky to roll and do cut outs, so I shaped it into a flat disk and baked it that way resulting in a disk that was tender on the inside with a perfectly firmer almost crisp edge. (you could bake yours a bit longer for a firmer shortbread but I like mine this way). Bottom line- I will use this recipe again for a pan of shortbread but stick to a sugar cookie recipe for cut out and or pressed cookies.
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Made exactly to recipe but scaled down to 3 servings, 1/4 of the recipe because I am trying...