Brown Sugar Shortbread Cookies

I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours, then cut the dough in 1/4 inch...

I made these using the suggestions of another cook in the reviews, using only 2 cups flour and rolling into logs ,chilling then slicing and baking. Thet were quite good and my husband who is a d...

These cookies are very simple. If you don't want to roll out the dough, form it into small balls and flatten them with a glass. The cookies are very plain and crunch, so I think they taste bes...

I followed other reviewers suggestions and the cookies came out perfectly. I only used 2C flour and I used light brown sugar and cooked at 300 degrees for 20 minutes. After cooling for a minut...

The dough was so dry, it was crumbly. After molding into a ball and refrigerating, it was like a rock. I added butter as I worked with the dough. After they baked for much less than the speci...

This was a quick and easy dessert I put together in just a matter of minutes. I didn't make these into cookies. Instead, I spread this out in a greased 15x10 inch pan and baked it for about 20...

Good cookies, I find making them thick and cutting baking time keeps them from being too cruchy. I put a pecan in the middle and drizzled ganache over them, very pretty.

This recipy tastes better uncooked, and best of all, its egg free so you can!

I made these a week ago. It is as though there are ingrdients missing. They tasted great but were terribly stiff and hard. I thought by being called shortbread they would melt in my mouth. I ...