Very easy to make and delicious.
i have only one word for these cookies.....INCREDIBLE..I DID ROLL OUT THE DOUGH AND USE COOKIE CUTTERS..TURNED OUT GREAT...thanks so much for the great recipe..easy and tastes wonderful..
Read Morerecipe is okay, wasn't like the shortbread from Scotland that I'm used to. Seem to be a little to moist for that. Taste good though and very easy to make
Read More i have only one word for these cookies.....INCREDIBLE..I DID ROLL OUT THE DOUGH AND USE COOKIE CUTTERS..TURNED OUT GREAT...thanks so much for the great recipe..easy and tastes wonderful..
If this doesn't taste like your grandma's, then your grandma must've been a lousy cook. This is amazingly buttery shortbread, and was easy to make. My only change would be to cook it a little longer (maybe 5-7 minutes), and cut it into bars with a pizza wheel before it sets. Mine turned out fantastic, and I commend the submitter for an outstanding recipe.
This is truly wonderful and easy! I have also added some almond flavoring, which was very good. I used a cookie scoop and made individual cookies, which I found to be easier to handle.
This is the easiest and most tender shortbread I have ever made! It turns out everytime and my Grandaughters Autumn 4 yrs,and Tehya 1 3/4 yrs old love it! Thanks for posting this,I will use it often! I do add 2 tsp of vanilla. I throw everything into my big Kitchenaid stand mixer, and let it mix until I have a soft dough, and then I press the dough into a jelly roll pan that I have put parchment paper in and sprayed w/ cooking spray. I also spray my hands and then I just press it into the pan to fit. I have used either butter or margarine, and it always turns out great with either one! Sassycook
This is the easiest and best shortbread recipe that I've tried. The house smells wonderful as it bakes too. That's Mazie for a great shorbread recipe.
recipe is okay, wasn't like the shortbread from Scotland that I'm used to. Seem to be a little to moist for that. Taste good though and very easy to make
The shortbread was simple to make, tastes great. My mom even commented that they were better then hers. Pretty impressive, my mom is an excellent baker.
Was just hoping to find this, and here it is! Super easy and tastes great (specially with a cup of tea or glass of milk). Thanks AllRecipes and Mazie for posting it! Wonderful!
Was looking for a Key Lime Shortbread recipe, this was a good basic recipe to start with I added 2 T of powdered sugar to the dry and 4 T of fresh squeezed Key Lime juice to the creamed butter and sugar. It could of used some zest, but I was afraid to slice my fingers on the itty bitty key limes!!! I used a cookie press to create bite sized cookies and baked for 13 mins @ 350! Every loved them.
Finally...an awesome shortbread recipe! I'd about given up trying, I've been so disappointed with others I've tried, including "Martha's"...those were so bad I threw them out. This cookie lives up to it's name...tender, buttery, melt-in-your mouth delicious. I am a cookie diva...cookies are as essential to my existence as air!! I do English-style tea luncheons and everything I make must be top quality and a bit different from the norm; I had a store-bought Earl Grey shortbread cookie and have wanted to make my own; now I can! I used this recipe, using extra fine sugar (which I use for all the delicate cookies), adding Darjeeling tea leaves to the dough, along with Bergamot extract. I rolled them in small balls and flattened with the bottom of a glass dusted with powdered sugar to keep from sticking. Baked them on a parchment covered, air bake sheet for 16 min. (set but not browned). I frosted them with powdered sugar mixed with a little more extract and some water. They are outstanding!!
I had never made shortbread before and spent well over an hour researching recipes. I decided on this one and WOW! Came out MORE than delicious, disappeared before bedtime (!!), and were easy to get together. Thank you for the recipe! Like others I will caution bakers to keep a good eye on these...once they start to brown they burn rather quickly.
I tried this recipe with the intention of making cookies for church, and made a tester batch first, halving the recipe. The dough was thick and rich, and, after chilling it for a couple hours, the cookies came out perfect. Excited and eager to make more for my church, I whole heartedly mixed up the whole recipe. Immediately, I noticed that the batter was not as thick as the first batch, but attributed it to the fact that the butter was warmer this time that the first time. After chilling it in the freezer and putting them into the oven, I pulled them out of the oven, and all of the cookies had connected and the dough was all spread out over the parchment paper! I was very upset. I mixed up another half batch because I only had one cup of butter left, and this time the dough came out thick again, like the first time. I baked them the next afternoon, letting it chill until then. They came out perfectly again! My advice is to halve the recipe first, making the cookies in small batches. I still turned out with thirty cookies.
this recipe is awesome. Actually messed up, would have been great the way it is written, but I downsized the pan, and shouldnt have. They took way to long to bake then came out partially raw near the middle. So, I cut it and re-baked for 10 minutes at 325, kind of like biscotti, and it turned out FANTASTIC!!! The regular recipe is 5 star, double baked it is 10 star!
I was a little nervous with trying this one but after reading the reviews I jumped with both feet in and I am glad I did. I did use butter as the recipe called for and can taste the lovely rich flavor of the butter. I did also add a tsp of vanilla just because. These cookies melt in your mouth. I used a cookie scoop and the bottom of a glass to flatten them out. I did adjust the oven temp to 350 and checked after 12 mins. I enhanced some with a dip in cinnamon sugar, some I pressed mini chocolate chips into and some I added an orange flavored icing. I am so glad I tried this recipe, thanks so much for sharing it.
I love shortbread with a cup of coffee. This recipe is melt in your mouth. I made cookies. I rolled the dough into a 12-14 inch log and rolled the log in chocolate sprinkles. Wrapped the dough in plastic wrap and refrigerated for a couple hours so it would slice easily. Cut the log into 1/4 rounds. I did use parchment. Bake the cookies between 9-10 mins watching them carefully. They don't spread or puff. I took them out as soon as they no longer looked "wet" on top. Try not to over bake as the bottoms brown quickly. I let them cool on the baking sheet.
Just OK. Definitely not phenomenal. I normally use a tried and true family recipe that calls for icing sugar instead of white sugar. The consistency of this shortbread is not what I was looking for - it is crispy rather than "short". If you are considering trying this instead of a recipe that you already know is great - DON'T DO IT! It does not have a the traditional shortbread consistency. It really is not bad, but I'm just a little disappointed because i dont have time to make my other recipe before christmas. I rolled it out and used cookie cutters - so maybe that somehow got rid of the smooth consistency i was looking for.
This is a great recipe, possibly the best shortbread since it´s not just delicious but also very easy to make. I only had two sticks of butter, so I halved the recipe and rolled the dough into little balls. They baked in about 11 minutes. They are fantastic by themselves, but I also brushed some with lemon glaze. Thank you for the recipe.
This is a very good shortbread recipe. Quick and easy. It is very much like the shortbread in Scotland and Ireland. My son says it is his new favourite snack. Perfect with tea or coffee. I will be making this for Christmas to give as gifts for sure!
I am giving this a 5 star rating because it is a simple, tasty recipe. I halved the recipe and rolled out the dough, cut out 2 dozen cookies and baked on parchment paper. These are great with a cup of tea. My husband said to make them again and add some chopped pecans; his thinking is they will resemble a famous pecan cookie by a well known company. I also think this would be good baked on a pizza pan and used as the "crust" for fruit pizza. Thanks for submitting this recipe! It's a keeper.
Super simple, I added a tsp. of Butter vanilla extract and it made them even better. Great Recipe!! Merry Christmas!
this is prlly the best shortbread i have ever had. better than store bought. i used it as a crust for my cheesecake also and it was amazing!!!
made these for a little girls tea party.when my husband tried these,he was so looking forward to having these with milk.I did keep a doz. for him.he did say they were much more then shortbread, these are better.i will be making these again.
Excellent delicious cookies. I too rolled out the dough and cut out shapes. Turned out great. Would highly recommend this one to everyone.
My DD has *nine* allergies to foods. This is the ONLY cookie that she can eat. She thinks it is heaven!! I use white and brown rice flour, potato starch, nucoa margarine and organic evaporated cane sugar. To change it up I also will sometimes add pumpkin pie spice. I drop them on a cookie sheet until slightly brown and voila... my girl gets to enjoy the wonders of a cookie!
excellent! Just awesome. It melts in your mouth and is so light and flaky. Delicious.
A hit every time with dinner guests - I have never received so many compliments on a desert!! I usually bake this in 2 pie plates instead of a jelly-roll pan, then cut pie shaped wedges. I use 2 bags of frozen berries (blackberry seems to be the favorite), heat them 'til bubbling and spoon over each wedge of shortbread. I use all organic ingredients so everyone feels a wee bit better about consuming such a decadent treat :)
Followed this to the letter except for adding 2 tsp good vanilla, turned out perfect, well baked with the edges browner for those that like it this way. I did cream the butter and sugar until fluffy, beat all in my mixmaster until soft dough formed and came away from edges of bowl. Cut 1/2 way through dough after presssing in pan to make 48 squares, pricked them with a fork prior to baking. Cut all the way through after 5 minutes cooling. Taste just like yours Mom, miss you.
My husband isn't a sweets guy, so for xmas cookies he requested shortbread. He ate the entire batch within two days, and I had to start again (this time waiting till the 23rd) so we could have some for Christmas. This is absolutely the BEST shortbread recipe. It tastes as good or better than the best storebought I've ever had.
Yum, yum! Plus, it was easy to make and turned out looking beautiful. I added a few teaspoons of crushed Earl Grey tea.
This is a good, solid shortbread recipe. I wasn’t blown away by it, but it turned out exactly the way shortbread should. If you want your basic can't-go-wrong shortbread, definitely use this recipe.
This recipe tasted nothing like heaven. I was expecting a very sweet and buttery taste, but after following the recipe exactly, the end result tasted like a variation of pancakes. Thanks anyways.
I had a "dora the explorer" cookie stamp and my little boy loves that show, so I rolled the cookie dough into balls and then stamped each ball w/ the cookie stamp. I then baked them at 350 for 10 minutes, They turned out really cute and really good and my son definitely loved them.
This dough handled nicely without having to be chilled. It made a crisp tender cookie. I did only bake for about 24 minutes to prevent over browning them.
I've tried many different shortbread recipes, some from this site, and some that were suggested by friends - none turned out quite as well as this one! This was so so SO easy to make - I rolled out the dough and used cookie cutters and they turned out perfectly! I did add a touch of vanilla, and baked them for 8-10 minutes depending on how thick the cut outs were, and they were by far the best shortbread cookies I've ever made. Thank you for sharing this really easy, delicious recipe!
Sometimes you just can't beat Walkers Shortbread. I didn't find this recipe that fantastic. I added a little almond extract and rolled them out into cookies. Not sure what went wrong.
perfect recipe. definitely watch the cookies as they bake. Mine were done way before 30 minutes.
These were yummy! This recipe was quick, easy, and so yummy! I drizzled with a quick glaze and served at a baby shower, everyone loved them!
This was so easy to make, not to mention delicious, I love the buttery flavor and I am eager to put and almond flavoring in the next batch that I make.
These are amazing. My butter was nearly melted by the time I creamed it with the sugar and the sugar completely dissolved-- no sandy texture like I read on other reviews. They are light and almost crispy but seem to hold together very well. I just can't get over how many calories are in them!! I'll have to give some away or I'll be in real trouble!
I brought the shortbread cookies to our church and it was major hit. The older folks told me stories about when their Mothers made them and it reminded them of their childhood.
Very good cookies! So delicate, light and delicious! Good with a bit of homemade jam on top or some icing :) I rolled mine out onto a floured surface and used cookie cutters. Baked on greased cookie sheets at 350 for 12 minutes.
Excellent! Easy to make. I rolled it up into a log, then rolled in a course Demerara sugar. Cut them into 1/4 inch thick slices, cooked for 9 minutes. The whole family loved them. Thanks for the recipe!
Great recipe. Did not find them grainy. Was very quick and we even took the time to roll them. Was concerned for taste as I used unsalted butter but were still very good.
this was pretty good. i put chocolate on top but i thought that detracted from the shortbread taste.
made these in a heart shape for valentines day for my husband but split into 4 and did almond with almonds and extract, and cherry, plain and raisin using vanilla big hit my husband did not eat them all so took to friends and now I have orders for them. However be carefull with the raisin one as I think you need to soad them first as they kind of exploded in the oven but still tasted great
Wonderful recipe. I made it earlier this evening and was very pleased. Tastes just like my grandmother's shortbread! I changed it a bit to my taste, using a half cup more of sugar, a teaspoon of vanilla, and had to add about 20 minutes to the baking time. I used a square baking dish instead of a jelly roll pan and then carefully cut into squares when done. Delicious!
This is a tasty recipe in general-buttery and nice texture-but I thought it was a just a little bit "floury". I added 1/4 teaspoon vanilla, but I don't think that it contributed much to the taste. Needed about 15 minutes longer to bake than listed, and I halved the recipe and made it in an 8-inch square pan.
I made these cut-out cookies a few weeks ago with sugar cook dough, but they were too cake-like. I thought I'd try shortbread, and this recipe sounded like the easiest one. They came out great!
This is really good but there are way too many calories!!! It would be nice if they were healthier
This recipe was really yummy (I'm eating a cookie right now)... I cut it in half, and did not have a jelly roll pan so I just sprayed a baking pan and rolled them into balls and then squished them down... it made ~ 2 dozen cookies and I cooked it for 17 minutes (tried 12 at first, had to cook longer)... It was easy and I was glad I didn't totally mess it up by changing it, I'm a pretty amateur baker.
Very good shortbread. I cut into rectangles and drizzled with a powdered sugar glaze.
I actually used 2 sticks of butter and 2 sticks of margarine and the flavor was perfect. I also omitted the cornstarch and added 1 tsp. vanilla. I cut mine into squares and baked on a cookie sheet as well. I didn't have cornstarch on hand and I only had 2 sticks of margarine/butter so I had to compromise but it is sooo dang delicious!
Very simple and delicious. I had never made shortbread, and it wasn't something anyone in my family had a recipe for, but my friend begged me to make him some. The only mistake I made was making half a batch, and it disappeared in a flash. I had to hide my friend's share. I had to bake it a little longer than the recipe called for, but it was absolutely scrumptious.
Very good. I rolled the dough and cut into shapes and it turned out really well. I will make this again
Very delicious and definitely heavenly. I did do something a little different. When I took out of the oven, I let it cool for about 5 minutes, then I sprinkled with cinnamon and sugar. I also used a pizza cutter to cut it in squares, way easier then a knife!
Amazing recipe...I used a cutter to make perfect rounds and when they first came out, I brushed the them with a mixture of light caro syrup 75% and hot water 25% and sprinkled with a little sugar. I love them plain and sweet...thanks for the great recipe. My partner is british and said they are the better than any he's ever had...including in England and Scotland
Perfect shortbread for my needs. I was using the shortbread as a base for a homemade Twix experiment and the flavor and texture was just what I needed. Will use this recipe for future baking experiments. Thank you Mazie
Shortbread is one of my most favorite cookies and this recipe is very easy and very tasty. Excellent.
I've never had better shortbread. I love this tender, more buttery version, though I think it's even better with almond flavoring, 1/2-1 t., or to taste (the dough tastes great unbaked, so you can add a little to start with to get the amount you like). A great gift, too.
Everyone always loves it when I make these cookies! they're always a big hit, and they get eaten very quickly. For 4 ingredients, it takes amazing!!!!!!!!! So simple! I baked the cookies in a pan once, but for the most part I just cut squares and put those on a baking sheet. I think they cook faster, and it's easier than scooping the whole pan out and putting them on a plate.
I love this cookie!!! This time I made it with spelt flour and organic light brow sugar. I can highly recommend the rich taste :-) I have not changed anything else.
Love this recipe! The only change I made was to add about 1c. bacon crumbles. I drizzled them with maple glaze. They just melt in your mouth! Next time I will add something else like Earl Grey tea or sage. Thanks Mazie!
This was so fast to make and it tastes great! I'll be making these again.
Super easy recipe. They turned out amazing! I book marked this to make them again! My boys love them!!!!
I have been looking for a good recipe that I don't have to add eggs to, and this is it! They are so soft and yummy! I did add 2 teaspoons of vanilla. Next time I might add 1/2 cup more of sugar, just because I love them a tad sweeter. AWESOME recipe! Will be making them again!
Daughter advised of last minute need for cookies; however, I had no eggs. I made 1/2 of this recipe (w/6 drops almond extract). We also scooped them off for circles. They came out beautifully. For her friends, we dusted them with cinnamon sugar and they devoured them! Thank you for this recipe.
Love this recipe. I've made it tons of times, and if you keep the dough chilled it works well for cutout cookies too. These keep well for a long time in a sealed container, and freeze well. Very tender and buttery. Great recipe!
Ever So Easy To Make! (With Only 4 Ingredients!)I Tried The Raw Mixture- Ewww!!! I Think it was Only gross Because it was Mainly butter and Raw Flour! Just Put Them In the Oven Cant wait For Them To Be Finished! They Taste Lovely!!! Will definetly Be making More! :)
The dough was delicious! I couldn't stop eating it, but sadly these didn't turn out for me, the baking time was WAAAY too long, they were dark brown after 20 minutes. I'm mad at myself because I thought the baking time was too long when I first put them in, I would've baked for 10 minutes and then checked them. Good flavor, too long baking time. Maybe I made them too thin. Oh well, maybe I'll try it again another time.
Oh wow!!! I HATE shortbread. I LOVE these cookies. I discovered Hershey's Halloween Kisses. They are candy corn-flavored (vanilla) and are most delicious! I thought I'd experiment for a party and make kiss cookies. I needed a plain butter recipe and chose this one due to its simplicity and rave reviews. Well, add me to the list! These turned out beautifully and are so yummy! I need to control myself so there are a few left for Saturday night's event. Thanks for sharing this recipe.
Simple and yummy! Added almond, and tried my hardest to wait until they had cooled for awhile :o)
Very good! I'm not a huge fan of shortbread but my boyfriend is, and he loved these! I enjoyed them, too. I added a teaspoon of vanilla when I made it. They turned out crumbly and melt-in-your-mouth delicious.
It's like easy "Spritz" if you add vanilla and almond flavoring. Excellent, quick bake on a sheet cake pan...and you can pull it out half-way through baking and decoratively fork it to make it have the "shortbread holes". Gets better with storage, like many butter-based cookies.
Excellent, and easy. I needed to make something for my daughter who is underweight. These were tender and delicious.
Gave this away to friends and they raved about it. I like it but I find it too crumbly, still very delicious though. Will make this again.
I made these for Christmas and they were a big hit. Best shortbread recipe I have ever tried!
These are so easy to make and are really tasty! I thought that they were going to go wrong as I found it very hard to mix everything up evenly because the mixture was so crumbly. But it turned out fine in the end! They were a great sucess with my family.
I did not care for this recipe! The dough turned out too crumbly, more like corn meal in texture, and the cookies were so bland. I even added some vanilla as other reviewers suggested, but they just taste like barely sweetened butterfat with a poor texture. What a waste of time and ingredients. I advise looking for another recipe...I sure am!
Turned out as stated. Very good tasting shortbread. I did add 1/2 tsp Vanilla. For a twist, I put raspberry jam in between 2 shortbread cookies to make a special treat. My boss ate them all in one day! Must have been good :)
It IS heavenly. Made this during the holidays with green and red sugar. Was gobbled up fast. Can't resist a buttery cookie!
Outstanding recipe. These were delicious. I decided to make some because I was tired of buying cookies for my husband's coffee as he always wants a few shortbread cookies with it. These are amazing. I am sending them to work with him in the morning to share. I did put them on a large cookie sheet and flattened them evenly with a roller then cut them when they came out of the oven. They were perfect. This is the very best recipe for both ease and taste!!
Very easy and very delicious! I wanted to whip something quick together for dessert tonight. I made just enough for a small plate of cookies, and they came out great! Took about 30-40 minutes from start to finish but for a quick homemade treat, you can't beat it! My husband also enjoyed them, so this is definitely going in my recipe box.
This recipe is awesome! I halved the recipe and made a great batch of cookies. I'm substituting this for sugar cookies from now on. So much more tender and delicious!
I'd give it 10 stars if I could! Perfect buttery shortbread cookies!! I followed this recipe exactly and these are fantastic!!!! I have never made them before but these are fool proof. I rolled the dough (make sure you use plenty of flour on the rolling pin) and made cut out cookies!! So delicate and yummy!! Thanks for sharing- I will be the coolest mom on the block for making these for the kiddos ;)
These shortbreads were definitely 'heavenly' but i do think finished cookie was a little tasteless and a bit crumbly. however, the cute yellow icing designs on the cookies lifted everyone's spirit and appetite!
I don't know what these negative reviews are all about. If you made the recipe the correct way, both the flavor and texture should be incredible. I accidentally made bricks (didn't plan on making the bars so thick) but people ate those up before the cut-outs were gone. This is going in my recipe box.
Added 1.5 tsp. vanilla, 2 Tbl. powdered sugar and 1 cup Heath toffee bits. Rolled into logs and refrigerated until firm. Sliced into 1/4 inch cookies and baked at 350* for 13 mins. LOVED the buttery of the lightly browned edges and the toffee. A keeper!
Great tea/coffee biscuit! I made a batch w/ approx 1 tsp of peppermint extract and another w/ approx 1 tsp strawberry extract. Both flavors turned out delicious. The first batch I split and rolled half into a log, rolled it in colored sugar then put it in the freezer for about 20 min. Once I removed it from the freezer I sliced it into 1/2" thick pieces to bake. The other half I prepared almost the same way except instead of the sugar I worked mini colored balls into the dough. The second batch I balled, froze for about 20 min then rolled to 1/4" thickness and cut w/ mini cookie cutters. The cookies held their shape very well. YUM-O!!!
This is most amazing shortbread recipe ever I just tried and its exactly how my grandma's shortbread is!!! Melt in your mouth fantastic!!! I used margarine and still amazing. So easy! Thank you
This shortbread is great! The only thing wrong with it is that it came out kind of cakey. But the taste was delicious. It goes great with tea. I made it in a 13 x 9 inch pan, but I would reccomend cutting cookies instead. They would be awesome!
I have made these many times and people love them! I add a little vanilla extract and instead of rolling them in flour I roll them in powered sugar which adds more sweetness!
