I made these cookies yesterday, and it turned out good. A tip though, I HATE rolling out dough and cutting out cookies so before I chilled the dough I rolled it into logs in wax paper. After chilling I sliced it about 1/4 inch thick and baked them, it worked great and was less fuss than rolling and cutting.
Good copycat! I wasn't able to squeeze out 60 cookies more like 45.
This recipe was created by Todd Wilbur for his book entitled "Even More Top Secret Recipes" (Penguin/Putnam 2002)
These cookies tasted nothing like the original GS ones. I rolled some into logs, and then rolled some others, but I left them in the freezer for about 5 hours, after seening the suggestions some people had left. They were flat, and for some reason crunchy, not to mention not flavorful at all, they tasted like common snickerdoodles, not the GS shortbread I sold and have helped my cousins sell throughout the years.
I can't say this is an exact copy cat since I haven't had trefoils in about a year but I don't think it's exactly a match because the flavor just didn't jump out at me as the same. The only thing I would recommend is that you freeze the cookies overnight instead of just chilling the them in the fridge for an hour. When I made them chilled for an hour in the fridge, they didn't really cut well and the cookies stayed flat (kind of reminded me of Costco's white chocolate cookies minus the chocolate) but when I froze them, they cute really nicely and I didn't have to reshape them and they poofed up like cookies are supposed to frozen. The chilled for an hour cookies just didn't wow me, but they were a lot better frozen then baked. I added toffee bits to half the dough and that was really yummy!
These cookies were so rich and tasted just like the GS Cookies! Excellent copy cat recipe! I also, rolled them into logs before chilling. Easy, Yummy, Rich tasting cookies!
These really did taste just like the GS boxed cookies! BF loves GS samoa cookies but every recipe I found requests a box of shortbread cookies. SOOOOO, I went on a quest to find some and quite luckily came across this copycat recipe!!! It's wonderful with or without the addition of the samoa ingredients (I'll be posting the samoa recipe soon enough)!!! Thanks Lauryn Clark!