Shortbread Cookies

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Very good recipe, must be cut 1/2 inch thick or they will become too brown. I baked these for 14 min and always reverse the cookie sheets.

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Followed recipe exactly but it was too crumbly to work with. Added a few teaspoons of cold water and tried rolling back into a log but still crumbly. Put log into freezer in hopes that a frozen log would be easy to slice. Found that the frozen dough crumbled apart upon slicing. Did my best to press the crumbles together on the cookie sheets. They may not look great but they taste good. Very frustrating to make.

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Easy to fix. Wonderfully sinful!!!!!

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Solid recipe. I too had problems with dough that would not bind well, resolved with more melted butter and sugar. It could be that I measured before sifting which would have added about 15% more flour than if it was measured after sifting. Recipe was not clear. Also, made some with red food coloring and peppermint extract for the holidays.

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Tried these cookies tonight, I must agree the dough was a little crumbly but added a tablespoon of ice water in addition used my hands to press the dough as much as possible. The heat from my hands did make the dough less crumbly, next time I will use less flour, perhaps 3cups or 21/2 cups. Besides the dough issue the cookies were great, good flavor, not too sweet, just right. 20 minutes was way too long for my oven, 15 minutes tops. I also drizzled chocolate on the cookies instead of dipping the cookie in the chocolate. Simply delish!!!

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So easy and so tasty!! If you made them a little thick the better. For me 20 min in the oven is perfect. The 2nd batch I made stayed in the oven for 25 min and they came out too crunchy for me, but tasted good too

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Another variation w/this basic shortbread recipe is adding some dried cranberries, raisins, pistachio nuts, or a combo of them in the batter. Tightly roll in a cylinder inside waxed paper, chill, then cut into round slices and bake. Colorful too.

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Great cookies - very forgiving too. I made the dough ahead - not a good idea! But I managed to get them rolled out - the taste was still great. I drizzled dark chocolate of them - very good!

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This was my first successful short bread and was really quite easy. I had problems with the shortbread being crumbly at first but I just kept pushing it together, rolling it and fixing the cracks and it worked out. I agree that they are just as good without the chocolate! I used round cookie cutters and re-used the leftover dough and the re-amalgamated cookies came out well too.

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This is the first time I tried to make shortbread cookies. These tasted really good but I think I must have done something a little wrong because the dough was pretty crumbly, even after I put it in the fridge for 30 mins. Is that how it should be? I could still mold the cookies into shapes, but it wasn't exactly perfect. I'll try making these again though because like I said, they taste great! I Instead of using chocolate, I melted white morsels and added green food coloring to dip the cookies in.