11 Reviews

This was my first attempt at a shorbread cookie. The dough was not what I expected, it was less like dough and more like moist crumbs. Super easy to prepare though! Pressing it in the cake pans was a lot like making a graham cracker pie crust. I divided my plain dough in half and added 1/2 cup dried cranberries and the zest of 1 lemon to one half. To the other I added 1/2 cup dried apricots and 1/4 tsp almond extract. The results were fabulous! I used glass pans and let the edges just start to brown before pulling from the oven, about 33 minutes for me. I got 16 cookies per pan and they are soft with a nice chew and hold up very well. I was worried when I first pulled them from the oven as they seemed very delicate but after cooling completely I do believe they will package up nicely for travel. I can confirm the baked cookies freeze well and thaw without any trouble. My favorite was the apricot, while I love cranberry lemon, the more subtle apricot and almond flavoring really complimented the rich butteriness of the cookie.

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persi December 13, 2011

Made it with dried cherries. Delicious!

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jane49423 December 25, 2010

I liked this recipe a lot and the people at work loved it. I added some lemon zest to the dough, and used dried cranberries. Very very easy to make, and I think they would freeze well too. I'll be making these again soon as one of my Christmas cookies. Bagpipestikke is right; it takes only a few minutes to mix these together...thanks for posting it.

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limeleaf November 30, 2009

This recipe is fabulous! I made this to give to my new neighbor who is from Scotland. Thought I'd give her a little piece of home. She loved them! I was so pleased! Baking something new, besides giving it to someone you don't really know, can be stressful. That's why I had a few of them just to calm myself down LOL! Thanks Kitten for sharing and for the best cookies I've had in a long time. I'll be making these often!

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FLUFFSTER March 18, 2009

I followed directions to the "t" and am an experienced cookie baker, but these did not turn out well at all. They were overly chewy, I tried baking them longer and ended up with greasy, chewy cookies, nothing like shortbread. Not sure what I did wrong, but was very disappointed.

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Kar's Kitchen December 13, 2008

These definately deserve more than 5 stars. Taste, texture and ease of making couldn't be better. Delicious just begins to discribe these gems.... nita

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nita 284904 southern girl December 12, 2008

Wow! I loved this recipe. I added some almond flavoring and chopped almonds. It was a great additon. Thanks for posting this, it will be a family favorite for years to come.

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sepechacek December 12, 2007

My first attempt at a pan cookie. These were truly easy to make, and prep was extremely fast with the food processor. Such buttery, flaky, melt in your mouth layers! We all loved them! Thanks again Kitten!

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ColCadsMom September 28, 2007

Preparation time is acutally about 6 minutes, the other 4 are to triple check the ingredients because it's hard to believe a recipe could be this easy! Wonderful cookies! Especially helpful to me because my son likes cookies soft and 'half baked'. This cookie recipe is so safe....he could eat the dough BEFORE I bake it safely!

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Bagpipestikkie September 15, 2006

soooooooooooo easy and buttery, these cookies take hardly any time to make, what a super fantastic cookie recipe, I LOVE THESE!

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kusinera December 12, 2005
Kittencal's Buttery Flaky Shortbread Pan Cookies