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Recipe Summary
Ingredients
18
Original recipe yields 18 servings
Directions
Nutrition Facts
Per Serving:
212 calories; protein 1.9g; carbohydrates 28.3g; fat 10.4g; cholesterol 27.1mg; sodium 77.3mg. Full Nutrition
Most helpful positive review
Most helpful critical review
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 dunker liked them. My only concern was with the cooking time 35 to 40 min? Can't be right. I just watched them and removed them when they were light brown but a novice might try baking them for that length of time..... Not good. Read More
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(54) Reviews: Most Helpful
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 thick cookies. They came out perfectly and melt in your mouth! Read More
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(98) 
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 dunker liked them. My only concern was with the cooking time 35 to 40 min? Can't be right. I just watched them and removed them when they were light brown but a novice might try baking them for that length of time..... Not good. Read More
Helpful
(54) 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 best when dipped in coffee or cocoa. Read More
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(35) Advertisement
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 minute or two the cookies have a great crunch. Warning they are very addicting! Read More
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(23) 
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 20-25 minutes. I added an egg yolk into the mixute to hold it together. I spread some homemade chocolate sauce on top and sprinkled it with walnuts. My son went nuts for this. Good recipe Robin. Read More
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(16) 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 specified time they were hard as a rock. They obviously require less flour! Read More
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(16) Advertisement
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. Read More
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(11) 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 am very disappointed. Read More
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(11) 
This recipy tastes better uncooked and best of all its egg free so you can! Read More
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(11) 
