Total TimePrep: 15 min. Bake: 20 min./batch + cooling
Makesabout 4 dozen
I did substitute white sugar for the brown because I have tried it both ways and prefer the white. The only other thing I did different was when all the baking was done and I had the bars arranged on a plate, I drizzled a chocolate ganache over everything. My granddaughter just preferred to dip one end of the shortbread into the bowl of ganache. Just an extra touch.. but oh-so-good!
Tastes wonderful. Topped a few as experiment, with cinnamon sugar like snickerdoodles. Great.
At what point in the process do you refrigerate? After rolling and before cutting? Before rolling? Thanks
I have always used another recipe. I was never quite happy with it. Decided on this one. There amazing. This is going to be the recipe I use from here in out. Thanks for sharing.
Close, but not my Scottish grandmother’s recipe. I can’t imagine it with brown sugar. I’ve only ever used white and baked it in a pan then cut into bars.
Excellent! Can't get enough of these!!
I’ve made shortbread every year for a long time, and this year wanted to try a different recipe. It is a delicious cookie, but next time I’d use white sugar instead of brown. It has a less appealing dark color, and the flavor is a little different than what I normally think of as shortbread. Still a delicious, buttery cookie, and one I won’t have trouble eating. :)
First time I made these cookies, absolutely delicious! Gave some to the neighbors and they raved about them. This is my go to recipe, easy to make and wonderful with a cup of tea!!
I tried this recipe out and fell in love I did. The shortbread is not complicated to assemble, The finish product is buttery sweet piece of heaven. Crispy and light.
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