Chocolate Shortbread with White Chocolate Sauce

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The cookie came out great and the sauce was excellent. I made them to give as little gifts to friends and everyone said how good they were. Will be making again but this time for myself since i had to give most of them away.

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I wasn't interested in the sauce, but the cookie was quite good. Probably could have cut out some of the butter with no harm to the recipe -- they were a little too greasy. But overall, a good shortbread recipe. Very simple and quick.

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I didn't have any white chocolate or sour cream available, so I didn't make the sauce. I had no issue making these cookies and didn't even have to use my electric mixer! I just used a whisk. I also melted my chocolate in the microwave (with just a little water, since microwaves remove precious h2o, which is NO BUENO for chocolate!. These were SO easy to make and are ow going to be one of my stand-by quick cookies! Thanks, Alex!

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This was one of the most unbelievable cookies I have ever made. The sauce was decadent, the cookie rich and delicious. Definitely add these to your holiday treat repertoire!

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I decided to make these as our 'cookies for Santa' this past Christmas. THE most decadent, fabulous cookie recipe I've ever eaten! I didn't have quite the right pan for the dough, but it still turned out great. The whole family loved them, and I thought the dipping sauce was just divine!

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Nothing about this worked for me. I thought I followed the recipe exactly, but... The cookie crumbled, literally. The dipping sauce set up like icing.

The recipe says bake until firm to the touch. After baking 40 minutes the cookie was still goo in the middle. I baked another 10 minutes and took it from the oven, still not firm to the touch. Let it cool in the pan and it was brittle and crumbly.

The icing I don't know what to say. I measured everything with a kitchen scale. Maybe I should have used a measuring cup. I'm really not normally a cooking failure. But, this one really takes the cake... or, the cookie.

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Who needs a dipping sauce when you have near chocolate perfection already? I made these as directed but did not refregerate the dough at all before I put it into the baking pan.I was able to get it to a perfectly even thickness by using the back of a pancake turner/spatula(after I first pushed it out well with my hands.
I had to try one of these as soon as I could let them cool enough to get out of the pan. at first I was sorely dissappointed, but after they sit for 24 hours in a tightly covered pan the flavor takes on a more subtle, but still boldly Chocolate taste with the flakeyness of shortbread. How could you go wrong with Butter and chocolate??

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this isn't the most fantastic shortbread, but it isn't bad. 4 stars on that, since i couldn't bring myself to add cream, chocolate, and sour cream to an already fattening treat. i think i might drizzle some white chocolate on top though, just to make it pretty :

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I JUST WANTED PLAIN SHORTBREAD, THIS "TWELVE DAYS OF CHRISTMAS' RECIPE CAME IN MY MAILBOX SO I TWEAKED IT & LEFT OUT THE CHOCOLATE AS WELL AS THE DIP. ONCE YOU DO THAT, IT IS JUST AVERAGE SHORTBREAD.......HOW CAN YOU INPROVE OR DETRACT FROM BUTTER, SUGAR, & FLOUR????.......THEREFORE, IT GOT A 4-STAR RATING. THE IDEA OF USING THE 9X13 PAN WAS A NEW/GOOD IDEA, BUT I HAD TO PLACE PLASTIC WRAP ON TOP OF THE DOUGH TO REALLY PUSH IT AROUND THE PAN.......DIFFICULT DOUGH TO WORK WITH. WITH SHORTBREAD, YOU HAVE TO MAKE SURE ALL DOUGH IS EVEN OR THE BAKING TIME WILL BE OFF FOR THE PAN AS A WHOLE. I GUESS I PREFER COOKS ILLUSTRATED METHOD.....PUT DOUGH IN A 9" ROUND CAKE PAN, & FLATTEN WITH ANOTHER 9" PAN INSIDE......NICE & EVEN, WISH I WOULD HAVE USED THAT RECIPE INSTEAD.

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As soon as I read the recipe I wanted to try it. It's an easy to follow recipe and the shortbread is not too sweet. The sauce is the kicker. I can't stop dipping. Thanks a lot