1 Review

The texture is great and the dough is easy to handle. Buttery and melt in your mouth, but not very sweet, so they definitely need a good sprinkling of sugar on top. I got almost 7 dozen cookies out of the recipe, though the yield listed is much less. I'm glad I didn't double it! Also, the directions say to cream the butter and then it says to add the butter to an electric mixer with the other ingredients. Not a problem for a seasoned cook, but I think a new baker would be confused by this, as the butter would already be in the mixer bowl where you creamed it. I used a piping bag to do these and it went very quickly (much more than a teaspoon of dough per cookie). Baked in a convection oven and they took about 25 minutes. All in all, I'm very happy with this recipe and will continue to use it...thanks!

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Karen=^..^= December 14, 2011
Scottish Whipped Shortbread