Reviewed: Dec. 13, 2009

The taste is 'melt in your mouth' good but they turned out so flat and thin that even when they cooled, I can't pick them up! They break into tiny (deliscious) pieces! Not sure how you all made such thick and rounded cookies as the above pictures!

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Reviewer:

Krista

Cooking Level: Intermediate

Home Town: Amsterdam, Noord-Holland, Netherlands

Reviewed: Dec. 12, 2009

i make these very year and even though the batter is a royal pain to work with and even though it makes such a small batch, I never leave them out of my christmas cookie plates. Lighter than air, melt in your mouth, not too sweet; they are worth the work!

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Reviewer:

Gwenevere

Cooking Level: Expert

Home Town: Strasburg, Ohio, USA

Living In: Beach City, Ohio, USA

Reviewed: Dec. 12, 2009

OMG these are absolutely delicious !!!!!!! I did follow one of the ladies advice and I whipped the butter for 5 minutes then put in the confectioners sugar and whipped that with the butter for another 5 minutes and then put the flour in 3 parts for 2 minutes each except for the last one of the flour whipped it for 10 min. I was worried that these would fall apart but following these directions they did not butttt they were melt in the mouth good. These are officially my shortbread cookies recipe. Enjoy everyone and thank you so much for this recipe !!!!!!!!!!!!

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Reviewer:

Shawna

Cooking Level: Intermediate

Reviewed: Dec. 11, 2009

I rated four for my changes but I would've likely rated the original as a five. I used margarine, added a touch of vanilla and more flour (due to the softness of margarine). The margarine didn't change them nearly as much as I thought it would. They're delicious but don't have that "you're eating straight butter" dairy taste. A very easy, good cookie.

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Reviewer:

EuphoricWasteland

Reviewed: Dec. 11, 2009

Not the melt in your mouth style shortbread I was expecting. Tasted ok, but for all the whipping....wasn't as good as I thought. 10 minutes is the best cooking time, and I think more flour would have made these better.

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Reviewer:

Airie

Reviewed: Dec. 9, 2009

these are excellent! they did break apart easily even after i let them cool, but then i decided to leave them out overnight and that seemed to help a lot with the handling. i dipped half of each cookie in baker's chocolate instead of doing the cherries. everyone liked them and i will be making these for christmas.

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Reviewer:

APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

Reviewed: Dec. 8, 2009

I have been using cornstarch along with flour for years - this recipe which omits the cornstarch is much better - thanks

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Reviewer:

eatwell

Reviewed: Dec. 8, 2009

Always up for a challenge, I thought I would try this recipe. I give it a 4 because while the flavour and texture are scrumptous, you can not pick them up with your fingers as they just dissolve. I would re-name them Cherry Sand Cookies because of this. By the way, I added 1 tsp vanilla and for some I used cherry jam, some I used marsh. cherries... I would make these again, if I can figure out how to firm them up.

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Reviewer:

Mrsjimmer

Cooking Level: Intermediate

Home Town: Owen Sound, Ontario, Canada

Reviewed: Dec. 7, 2009

best shortbread cookie recipie I have found in a LONG time.. i did add a bit of vanilla! works great pressing them through a bag.

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Reviewer:

outdoorsgirl

Cooking Level: Expert

Reviewed: Dec. 7, 2009

This is a nice easy no fail recipe.The cookies are very light a tasty.Having a kitchen Aid mixer makes this even easier as it is necessary to beat the mixture until light & fluffy.I used a pastry bag to pipe the filling & it came through nicely.

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