By nnadenee on March 29, 2010
Photo by nnadenee
Photo by nnadenee
"Shortbread recipe found in "Women's Weekly: The Big Book of Beautiful Biscuits" ENJOY!!!!!"
Serving Size: 1 (671 g)
Servings Per Recipe: 1
"Very Good! I am a lover of shortbread and this one is excellant. Super easy to make as well. I made a 1/2 recipe and got 18 cookies. Made for SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0"
"This is one of our favourite shortbread recipes...so easy and tastes great. I have been making this recipe for over 20 years and it is one of Nadene's favourites too. I should say here too.......that D-licious is my eldest daughter :)"
"This is one of the BEST shortbread recipes I've ever tasted! Having a Scottish husband, we have shortbread in the house 365 days per year so I bake a LOT of shortbread. I cut the recipe in half to duplicate the volume in my original recipe so it would be easy to compare. I've never made a shortbread with melted butter so I was very curious as to how it would bake up. Mixing it together was no problem; it's a much stiffer dough than what I'm used to and slightly more crumbly, too, so it took a bit of work to make it stay together. Patted into a rectangle and decorated with my standard heart cut-outs. Baked in a 350 degree oven for 35 minutes and cut it into bite-sized cookies which we like best. The taste is superb: very, very buttery and sweet. It became an instant hit at our home! Made for Spring PAC 2010. For those interested in the conversions of 1/2 the ingredients, here it is: 1 stick melted butter; 2.5 T. powdered sugar; 2.5 T. cornstarch; 2 T sugar; 1 tsp. vanilla; 1 cup flour + 2 T flour. Follow directions per recipe."