Total TimePrep: 15 min. + chilling Bake: 10 min./batch
I prefer a more traditional (if there is such a thing) shortbread, so I probably wouldn't make these unless I wanted a sweeter result. A few tweaks since I dislike make-work recipes... For one thing, I don't see the need for so much cornstarch. Perhaps that's what makes the dough crumbly (as some reviewers have indicated). Maybe try using only a tablespoon or two? Instead of creaming the butter and sugar, I suspect putting everything into a food processor at once and pulsing until it begins to clump together could work just as well, although the texture might be a bit different. Also, as a time saver, I think this dough could simply be rolled into a log, chilled (or partially frozen), and then sliced, completely eliminating the extra, unwieldy step of rolling out the dough prior to chilling it. Lastly, if you choose to follow the recipe as written, you can "fraiser" crumbly dough into workably consistency by smearing it across your work surface, a little at a time, with the heel of your hand prior to rolling it out. Fraiser is a French technique that is often used with sweet doughs or pie crust to better incorporate the butter and improve the texture.
Love these plain but delicious cookies. I did add about 1 teaspoon of almond extract
I agree with some in that the Recipe is extremely Simple and Quick and Easy. Unfortunately, i do feel its lacking or missing some details. The dough is crumbly prior to chilling. After chilling, it was easier to work with.but the end result were soft and malleable cookies. The taste lacked a lot as well. It had a sweet end taste (the sugar) that was decent. However it is short lived, and it is also not the first taste off the bat. Unfortunately
My grandmother was born and raised in Aberdeen, Scotland. While her recipe differs I am always willing to try another. Hers is made with Powdered sugar, flour and butter...lots of butter.
QUESTION, WHAT MAKES A SHORTBREAD COOKIE A SHORTBREAD COOKIE, THESE LOOK REALLY GOOD, THE ONLY DIFFERENCE I SEE IS NO EGG, SO WHAT MAKES A SHORTBREAD COOKIE A NON REGULAR COOKIE AND WHY???
Absolutely incredible.Extremely easy, and with the taste, it’s hard to believe they can be made so fast. Took to a neighborhood cookout, EVERYONE loved them. Made 5 dozen, I ate (1) ONE and the plate was empty before I realized. Everyone wanted the recipe. Now I’mOften requested toBring these.So easy, they CANT be messed up.)well....I guess they COULD, but it’d take something/someone very special. ????????
I just spent 3 hours cutting, decorating and cooking a triple batch of these cookies. I should have tasted the first batch out of the oven, then I could have saved some time by throwing the whole thing out. These are not shortbread cookies. Other then them being sweet, there is absolutely no taste to them. Very, very disappointed. A waste of time and money!!!!
Very easy to make, both wife and I have made this recipe twice. The second time around we added 1/2 cup chopped macadamia nuts. Cut roll into 3/8 slices. This should be a "FIVE STAR". Thanks from Hawaii!
Yummy taste, but not shortbread like at all. More like a very crunchy vanilla cookie. And much harder to handle than shortbread - dough kept crumbling apart when I was trying to roll before chilling. They tasted good dipped in melted chocolate.
This recipe is fantastic! I ended up making shortbread jam cookies with this recipe, and my mother who doesn't like overly sweet things said that this was the perfect recipe!