Delicious and buttery shortbread! I added 1.5 tsp vanilla and baked 24 minutes in an 8x8 dark metal pan. I let sit in the pan for about 10 minutes before I flipped it onto a rack to cool. I used this recipe to make shortbread jam bars.. I cut in half and spread warm jam to make a "sandwich." I then topped with a sugar cookie glaze. Indulgent!
Wonderful recipe! I doubled the recipe and lightly pressed in into a 13x9 pan. I also mixed in some dried cranberries, orange zest and pecans for a delicious tangy twist. Five stars!!!!!!!
I have to double the recipe just to have enough to pack in my husbands' lunch the next day.....excellent recipe!! Thanks!
Heaven in a little buttery cookie - who knew!! Right out of the oven, these just melt in your mouth. I made half the recipe last night and patted the dough into a square onto an ungreased cookie sheet. Then I cut them into little strips and separated them - they puffed up just a tiny bit from the baking powder. These were certainly flaky and rich - and now they are all gone!
My mixture was very crumbly and I was uncertain if it hold together, so I quashed it down into the tray quite firmly with the back of a big serving spoon before it went into the oven. I needn't have worried: once cooked, I had a tray of lovely flakey shortbread, and just as Toni found, no sugar grittyness -EXCELLENT :) Please see my rating system, for ease of making, no rolling out dough or hassle with multiple cookie sheets AND great taste, a wonderful 5 stars :) Thanks !
My computer is on the fritz and I decided a small bribe (read cookies) might be the right incentive to get the IS department might consider running a few diagnostics. Armed with a tray of these, I got wonderful service as the guys happily devoured the the cookies. As for the cookies themselves, they are deceptively light and flaky then you bite in and taste the rich butter sort of melting on your tastebuds. I also liked that these are not sugary and have a nice clean buttery flavor. I was especially pleased with the results as my dough seemed sort of heavy-ish. My only criticism was that the cookies were rather thin, about 1/4 inch thick so next time I might make about 1 1/2 batches of dough for a single pan. Another superb recipe. Thanks Kitz.