My sister and I have been making these cookies for years. They are simple and delicious without the eggs! Double the recipe, they go fast.
Very very good - I made 2 and 2/3 batch (because that's how many chips I had) and used all butter, 1 stick margarine. was nervous as I've not had a lot of luck with shortbread BUT this dough was awesome to work with. We ended up though creating 4 times the number of cookies called for - if we had made it according to the directions the cookie logs would have been way too big. The end result was thumb-sized cookies. Because there were so many more cookies I was worried we didn't have enough of the melted chocolate so instead of dipping, just put the melted chocolate in a bag, snipped the end and drizzled. Much faster, same taste. I'm actually glad we didn't dip - might have been too chocolatey. Also, next time might use just a bit fewer chips in the dough - there are a LOT. But overall, delicious, easy and will probably be one of my Christmas standards from now on.
Read MoreThese cookies looked so cute on the photo I decided to make them. I bake all the time - and it is NOT possible without adding some milk to be able to shape logs or anything else out of this dough-as it is too dry to hold together. The reviews I read with 5*, nobody mentioned that it was impossible to shape - so anyone who is making this recipe please be aware that the recipe as is will make a dry dough. I, nor my family was impressed by this recipe+taste, sorry to say...it is just Ok and will NOT make it again.
Read More Very very good - I made 2 and 2/3 batch (because that's how many chips I had) and used all butter, 1 stick margarine. was nervous as I've not had a lot of luck with shortbread BUT this dough was awesome to work with. We ended up though creating 4 times the number of cookies called for - if we had made it according to the directions the cookie logs would have been way too big. The end result was thumb-sized cookies. Because there were so many more cookies I was worried we didn't have enough of the melted chocolate so instead of dipping, just put the melted chocolate in a bag, snipped the end and drizzled. Much faster, same taste. I'm actually glad we didn't dip - might have been too chocolatey. Also, next time might use just a bit fewer chips in the dough - there are a LOT. But overall, delicious, easy and will probably be one of my Christmas standards from now on.
Made for Recipe Group. Loved how easy to make they are. I made all sorts of different shapes. They do spread a bit and had a few that touched when done. I didn't use all the chips in the batter and melted the chocolate and drizzled stripes over with a ziploc. Look very nice and will go on the holiday cookie tray!
We followed the recipe exactly EXCEPT we made the cookies much smaller. We ended up with 96 thumb-sized logs that we then drizzled the chocolate over rather than dipping them (since we had so many more to cover, we wouldn't have had enough chocolate to dip them.) The dough was very easy to work with and drizzling the chocolate was so much faster than dipping. WAY YUMMY cookies! I will definitely make these again. although I might try lessening the amount of chocolate chips in the dough as there are a TON of chocolate chips and I love shortbread.
Made for Recipe Group. Loved how easy to make they are. I made all sorts of different shapes. They do spread a bit and had a few that touched when done. I didn't use all the chips in the batter and melted the chocolate and drizzled stripes over with a ziploc. Look very nice and will go on the holiday cookie tray!
Delicious shortbread cookie recipe with standard measurements being used for the butter, flour and sugar. After measuring the chocolate chips and based on other reviews I knew it would have been too much for my taste so I cut the chocolate chips back to 1 cup and ran them through the food processor briefly to chop them finer. Instead of making logs I pressed the dough out to about 1/2 - 3/4" thickness on a cookie sheet lined with parchment paper and baked till the edges started turning golden (about 20 minutes) since I was not making logs. I let the cookie slab cool, broke it apart and drizzled the pieces with chocolate. Good recipe patticake, one I will make again (recipe made for *RECIPE GROUP*).
Made these for Recipe Group...DELICIOUS! I made 1/2 batch (just to try), and got 22 cookies. These were so simple, it's hard to believe that they turned out this good. Instead of dipping the, I drizzled them w/ the chocolate for a prettier appearance. These are definitely going on the Christmas cookie baking list~YUM! Thanks for sharing. :)
I made this recipe without changes to take to a party where the only two people I knew were close friends of my significant other's ex-wife. Through clenched teeth, they told me that these cookies were delicious. I can't imagine where you could possibly get a better, more honest review. Clearly, these cookies are excellent.
Crunchy, buttery and loaded with chocolate goodness - what else is there to say besides DELICIOUS? I used my small cookie scoop (1 Tablespoon) to form balls and then just made into logs. I dipped the shortbread cookie into the melted chocolate chips and used a toothpick to make little downward, pointed designs. Just found a new recipe that will be a perfect addition to any cookie tray! Made for the Buzz Recipe Group and I thank you patticake for sharing your 5 star recipe.
This is a very tasty shortbread cookie that could not have been any easier to make. I followed the recipe except to make the cookies about half the size indicated. I yielded about 48 cookies and the beauty of this recipe is you can put them all on one cookie sheet and bake them all at once, since they dont rise. Thanks so much for sharing this recipe, patticake. We absolutely love them!
These were easy and delicious. I will make them again. I didn't like the way they looked rolled into logs (I couldn't get them to look like the ones in the pictures and I don't know why), so ended up rolling them out and cutting into rectangles.They ended up having a really nice presentation. I drizzled the chocolate instead of dipping.
These are amazing! We ran out of vanilla but they're still so so good. I found that if I gave them time to cool then gently gripped the ends of the cookie with my thumb and middle finger I was able to role them in chocolate quite easily.
This cookies are perfect dunkers. I enjoy eating them in the morning with coffee. I would suggest adding less chocolate chips to the base, but that's just me.
Delicious! I didn’t have mini chocolate chips, so I used regular. I also added some crushed pecans to half the batch. Great recipe!
Love these cookies! my step daughter made them for school, everyone loved them! we decided to roll the ends in chocolate and put coconut on some and red sugar on the rest. very yummy!
I have made this for many years and I have the original recipe. It was my children’s favorite cookie and it still is for my grown adult children. I have always doubled or more the recipe. The original recipe calls for 1/2 cup mini chocolate chips in the dough and 3/4 cup chips and 2 tsp crisco to melt for dipping. I dip both ends. Just the tips. The recipe also states to chill the dough for at least two hours or overnight after you shape into two disks. I find that if you chill the dough it is easier to shape into logs. The recipe says to then place your shaped logs into the freezer for 10 minutes before baking. Good luck! These are wonderful soft buttery cookies!
During this Christmas season, I've made these 3 times. I added chopped mint chocolate chips and received RAVE compliments! So easy...thank you!
Love this little cookie. I didn't have mini chips so used regular-sized chocolate chips. So good with coffee. I also took the advice of one reviewer and put melted chocolate in a baggie, cut off the corner, and then zig-zagged it on the tops. But they're good even without the chocolate on top.
A tad dry — needed a drink immediately. I did as told, just added some choc covered raisins as well. Dipped in choc and some ground walnuts. Hoping they taste a bit better after complete cooling. As a nice option , this recipe also can be made with ground walnuts or pecans instead of choc chips, and then rolled into balls or crescent shapes. Once cool , roll in powdered sugar. They are mouth watering good.
I almost threw these in the garbage when I made them. They came out of the oven, cooled, and I drizzled chocolate over them. 20 minutes later, I took a bite of one and almost immediately tossed the lot. It was just...bad. But I held off on tossing them out, mainly cause I couldn't bare to waste them. I'm so glad I did. On Day 2 they were better, almost even decent. By Day 5 they were the best shortbread cookies I've ever had. I will definitely be making them again, and I urge everyone to let them age a little before judging.
Love this recipe! I made the dough and rolled into logs. I dipped the cookies in the melted chocolate chips then dipped into sprinkles or chopped nuts or coconut - they look very pretty and taste great! Everyone can’t believe they’re not from a bakery!
These are amazing! We ran out of vanilla but they're still so so good. I found that if I gave them time to cool then gently gripped the ends of the cookie with my thumb and middle finger I was able to role them in chocolate quite easily.
Delicious and easy to make. We used 6 ounces chocolate chips in the cookies and did not dip the cookies in any chocolate. Our family loves these!
These cookies looked so cute on the photo I decided to make them. I bake all the time - and it is NOT possible without adding some milk to be able to shape logs or anything else out of this dough-as it is too dry to hold together. The reviews I read with 5*, nobody mentioned that it was impossible to shape - so anyone who is making this recipe please be aware that the recipe as is will make a dry dough. I, nor my family was impressed by this recipe+taste, sorry to say...it is just Ok and will NOT make it again.
These cookies turned out perfect. I dipped some and drizzled over some. I think I'll include chopped nuts either in the dough or over the dipped chocolate. This made a lot more than listed. I had left one batch in a bit longer and thought they were burnt, but just made them a bit crunchier.
Sorry, these cookies just didn't do it for me. They were dry and tasteless. I consider myself a decent baker, but these were a total fail.
I was happy to find this recipe because I had some leftover mini chocolaté chips and powdered sugar that I wanted to use up. So, this recipe was perfect. I made the cookie batter one day and decided to roll it into big logs and réfrigérate it. I did the baking a few days later. Before trying to form the little logs I let the dough warm up a bit not quite to room température. Then I sliced the rolls and
rolled each slice into a little "thumb-sized log". This was very easy and I think would be fun for children to do. I found that the dough puffs up just a bit. My cookies did not spread and run together. I decided to melt the remaining chocolaté and drizzle it over the cookies when they cooled. These cookies are delicious. If you like shortbread and chocolaté, you will enjoy them. Let your kiddos help roll the logs. They will learn and have fun!
