Daisy Shortbread Cookies

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I have found that when the mixture is mixing if you add a couple of tablespoons of water to it, it helps it form. Then after taking it out of the fridge it will crumble a little but wetter your hands when handling the dough, that will help it stick back together. Then flour your surface and flour your dough just a little and every time you roll it out, turn it. Hope this helps

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After reading the reviews, I wasn't sure this recipe would work out, but I was pleasantly surprised. I halved the recipe and made 18 daisy cookies. I left my butter out overnight and follwed the directions and came out with perfect buttery shortbread daisies. I like this recipe because the cookies keep their crisp shape and don't spread and distort, a problem I have had in the past with other recipes. A winner, Ina!

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Actual Ingrediebts: Okay, here is what you'll actually need to produce these delicious cookies... 1 1/2 cups room temperature unsalted bitter, 3/4 cup granulated sugar, 3 tsp vanilla extract, 2 1/4 cups all-purpose flour and 1/4 tsp kosher salt. Follow the directions given and they turn out just like they did on tv.

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I tried the recipe and wasted 1.5 pound of butter, not counting organic flour. I love Ina but each time I try her shortbread recipe, it's a disaster. No more. And my butter was really room temperature. I wish her flour measures were by weight and not by cup. That really make a difference.

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I was anxious to try a new cookie recipe and Ina's Shortbread Cookie seemed to fit the bill. Not too many ingredients and it looked foolproof. However, I had a problem with the dough. It was very dry and crumbly, just as a few others had mentioned in their comments. I added 1 tlb. cold water and worked it in with my hands. That seemed to do the trick. My husband and I rolled out the dough and since it was Easter, we used an Easter egg cookie cutout. After the cookies were baked and cooled, we hand painted them and my husband made faces on some of the cookies. When I make these again (and I will, I will definitely add the tlb. of water - it makes all the difference in making the dough oome together. Our families loved these cookies! Judy

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I've made both these cookies and Alton Brown's "Sugar Cookie" recipe and I like them both very much. I have had a little problem with Ina's recipe in that it is a stiffer dough and can be difficult to handle. I prefer Alton's recipe a smidge more because, while it has a couple more ingredients, it ALWAYS comes out perfect. It is easier to handle, rolls out easier and can be rolled into any thickness or cut into any shape without difficutly.
I love Ina, She is my favorite so please don't think I am criticizing her in any way. I always turn to her recipes whenever I'm looking for something special, but in this case I just find Alton Brown's recipe a little better.

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Excellent cookie recipe! Tasty, and easy!

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These cookies ARE delicious, however, I cannot get my dough to form into a ball. The mixture is very "crumby" ... no where near what it looks like on TV. I actually have to put my hands into the bowl and force-form a log shape, then cut them out to bake. Ina is my favorite, and I have successfully made many of her dishes, but I do have trouble with this one. Any suggestions?

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To the reviewer (elizabethmassaf who said that her dough didn't come together and it was too mealy, I had the same problem the first I time made these because my butter wasn't at room temperature. After that I always had my butter at room temp and it turned out perfect! The 3 1/2 cups of flour and 3 sticks of butter are just right. Believe me, I made these at least 5 times now. In a always has a perfect recipe. I'm a fan since 2007. Thanks Ina!

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I watched ina make these and they did look yummy. If you bake these for the time she says they will be burnt to a crisp. Does anyone test these?? Cookies were touch and not at all what I expected when I finally got the baking time correct, threw away at least 15 cookies that were overdone