Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

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WONDERFUL!!!!!

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Very good recipe, but the amount made is way off. If you have a 5-inch log of dough and cut into 1/3 inch cookies, you can only get 15 cookies (3 x 5 = 15.

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This is a wonderful recipe! I didn't want to make as many so I halved the recipe and also replaced the sugar with splenda. I flavored them with rose water and vanilla and frosted them with a mixture of walnut oil and splenda. they turned out so light and crispy.

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easy and delicious! the recipe says to roll the dough 2 1/2 inches in diameter and 5 inches long - maybe that's why so many had trouble getting close to the amount of cookies - I rolled the dough out until it was about 15 inches long - cookies may be smaller but they're rich and delicious - drizzled with chocolate too!

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very good teling others.Great Yes

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I am a shortbread lover and these are right up there with the best I have ever tasted. I've tried lots of recipes and these are so easy I will be making lots and lots of them.

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Whilst everyone reviewed a high star rating, I followed this recipe exactly as stated and the cookies tasted good. However, even though I measured every last inch of this roll of dough if I wanted a cookie which didn't fall apart I could not cut the roll as thinly as the recipe calls for. I made my roll longer and 2" in diameter and still couldn't get 65 reasonable cookies from it. They just crumble away. I am going to try and make them thicker now in order to have some substance to them and lower the temperature to 350F as I think the biscuits scorch at 375F. I would not make these cookies from this recipe again. I am not often put off but this recipe was expensive to make for the end product.

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Perfect as shortbread under fruit! I macerated blackberries and strawberries from today's FM in 1T balsamic vinegar and 2T sugar as the cookies baked. Buttery berry crispness! And, of course, a generous amount of squirty whipped cream from Land o' Lakes. So yummy. This is the real shortbread, not too sweet--leave that to the fruit. Perfect.

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They tasted ok, but my family was not into the fluffy texture. It was kind of like eating a cotton ball. I don't think I will make them again. They didn't have too much flavor. They were very light and airy, but just not my style.

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These are great. They are buttery and light I have made them several times. The only thing I can say it that mine never look too pretty. I am going to try dipping them in chocolate next time. I also did not get that many out of the recipe and had to lower the temp in the oven b/c they were starting to get too crispy.