Shortbread Cookies

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I have used this recipe about 4 times now and I just love it. I followed the video recommendation of adding all ingredients at once and mix until thoroughly combined and just coming together. First time I used chocolate chips to coat the cookies (I do not recommend that, the chocolate stayed tacky. Next time I used Ghirardelli 60% chocolate bar and wow, what a difference! I have also tried adding slivered almonds to a batch and lemon zest to another batch (but I did not coat with chocolate. Both variances turned out great. My husband is a shortbread cookie monster so they do not last very long in our home…Thank you Ina.

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These were the perfect shortbread cookie! I read all the comments abou the dough not coming together and put everything in the Kitchen Aid at once. I added about a tablespoon of shortening as it was still a little crumbly, but that did the trick. They baked up beautifully and taste fantastic.

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Omg so good!! I replaced the flour with cake flour, put lemon zest of 1 lemon and reduced the temp since I'm in humid conditions. They were so good I skipped the chocolate. I had no issues with the ingredients sticking together, maybe the cake flour was the trick!

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I have made many shortbread recipes, all with lovely success -- until I met Ina's recipe. Beware!!! I could never get the ingredients to come together, though I followed the recipe. In preparing to write this review, I browsed other comments to find I was not alone. Apparently the video gives the secret to a better result. DO NOT USE THIS RECIPE!!!!

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YUMMO! I am not a baker per se so I read a lot or reviews before trying these. I made sure my butter was room temperature and was patient with my Kitchen Aid because of all the warnings about the dough. The dough came together beautifully - not crumbly at all. I followed the written instructions exactly and cut my dough in half before refrigerating because I wasn't sure I was going to need to make all the cookies. Well I did make them all, and I'm glad because they're amazing! Thank you Ina!!!

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My cookies spread in a pancake fashion. Should I be freezing them before baking? Flavor was good but they came out looking like blobs.

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Very easy, came out perfect! :

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I'm sure they would be tasty if the directions were written properly. Make sure to add all the ingredients at once like Ina does in the video. Otherwise you'll end up having a bowl full of sweet flour and it won't come together. Rewrite the steps please to coinside with the video. Unfortunately I watched the video after I had ruined it. So much for using good butter

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I made these cookies at the holidays and they are the BEST shortbread cookies EVER! I actually had to make myself leave the kitchen because I couldn't stop eating them! Everyone agreed as well. It turned into our favorite cookie at the holiday and that's saying a lot. I always make tons and tons of sweets (just like everyone else. I will add this too my list of cookies to make every year... they are AMAZING.

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This is the BEST shortbread recipe I've ever used! The texture is light, and the flavor is exactly what you would expect in a shortbread cookie...buttery, sugary, rich vanilla goodness. I used this recipe to make hearts for my daughter's Valentines Day party at school. I dipped the edge of the hearts in good quality dark chocolate. The dough is a bit crumbly after you mix it (I used my KitchenAid mixer, but I think that's key to having the correct texture for this cookie. You just need to work the dough like you would a flaky pie crust. If your cookies are hard, or you can't work with the dough, you are probably misreading the recipe, or you have chilled the dough for too long. As another reviewer pointed out, make sure you use 3 sticks of butter (that's 3/4 pound and NOT 3/4 cup.