Great recipe - much like my grandmothers. I reduced the flour by 1 cup and added 1/2 tsp vanilla. Turned out less crumbly - just perfect!!
This is an excellent recipe. I'd lost one that was almost identical and I'm so happy to have found this. The only suggestion I have is that the directions for using your hands to "mix thoroughly" may not be specific enough for some people who don't know that meand that the dough needs to be kneaded for quite several minutes at minimum. I think some of the negatTive reviews probably came about because they didn't mix it well enough.
This is a purist's type of shortbread, if that's what you're looking for.
I just wanted to add that you should sift the flour first. Otherwise you get a more flour than you need, resulting in a dryer dough, which can lead to a "flour-y" taste, even with kneading. If you don't sift the flour first, then you definitely need to add less flour, maybe 1/4-1/3 cup less.
I have made one batch of this recipe and I was not impressed. I spoke with my second mom (best friend's Mom) who is Scottish and she laughed at this recipe. Half salted and half unsalted butter is the way to go, according to her. And 5 cups of flour is way too much and to go with 4 to 41/2 cups to get the right consistancy. The next time I will do it her way since it was her's I was trying to replicate. She also said that the baking pan wasn't big enough and should be no more than 3/4 of an inch thick. Next time I'll roll it out instead of making bars...
This is it!! I LOVE this recipe. Easy and delicious. I've been buying shortbread cookies (bar style) from a cottage industry for years just because I didn't have the recipe. This is it exactly. I had to decrease the baking time by 5 minutes and wondered about pan size. 10" x 15" is perfect. Thanks so much!!!!
My husband's golf shop had a Christmas Open House. Our theme was "Scottish". We had a bagpiper who is currently the world after winning a competition in Scotland. I made this shortbread and he said it was the best he had ever eaten! He took a plate of it home with him. There was also a couple from England. They agreed it was the best they had ever eaten. Easy to make and it got rave reviews from our guests.
I read the comments and made this with 2 teaspoons of pure vanilla and 4 cups of flour. I baked it per instructions but the final time at 300 degrees was 30 minutes instead of 40. I did not have any problem with crumbs or dryness. I cut the shortbread into finger sized pieces cooled them thoroughly and then dipped one end in melted sweet chocolate rolled it in crushed pecans and chilled until firm.
I would give this five stars after some additions. I added a touch of vanilla. I halved the recipe used 1 stick of unsalted butter and 1 stick of salted butter. I also used 1/2 white sugar and 1/2 powdered sugar. (Also upped the sugar by a 1/4) I baked it in a square Pyrex pan for the recommended time and it is wonderful. I am waiting to see what the texture is once it has cooled completely but right now it is flakey and melt-in-your-mouth yummy!
The first time I followed the recipe exactly, it was good but a bit too dry and done. After looking at everyone's reviews I made a few alterations and it came out perfectly. Here's the summary: -Added 2 t. of pure vanilla -Reduced flour to 4 c. -Softened the butter before mixing (I stuck with the salted) -mixed it all in the Kitchenaid -kneaded it a bit before pressing into pan -Baked @ 350 degrees for 10 min, then reduce to 300 degrees and bake for only 15-20 minutes. They have become our Christmas tradition and are like little bites of heaven!
I misplaced my shortbread recipe so looked thru here and finally found it. This is the one! Both grandparents from Scotland and Irish son-in-laws demand this cookie every Christmas. It's the best. Got this recipe originally from a church-made cookbook over 30 some years ago. Jan Weeks
