Shortbread Cookies
Show: Barefoot Contessa
Episode: Impromptu Dinner
Rate This RecipeRead users' reviews (259)
- Recipe categories: Chocolate, Sugar,
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Average Rating:
Total Reviews: 259
Showing 91-100 of 259
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By loriaburke_8535264
blaine, WA
on August 02, 2011
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These cookies are super good !! I had no trouble with the dough being to crumbly like some of the other reviews. I think maybe they didn't leave it in the mixer long enough. It starts out crumbly but as soon as the butter incorporates it holds together just fine. I will definitely make again with or with out the chocolate the cookies are good on their own
By rockb45
New Castle, CO
on August 02, 2011
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If your butter isnt at room temperature the dough will not have the right consistency. Make sure its at room temp. I think they are delcious and so simple to make. give it a try!
By whisk_it
on July 28, 2011
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The cookies are AMAZING! i make them all the time. everyone of all ages loves them. (I have made this so many times i know it by heart they are even great without the chocolate. So, if you are in a time crunch the chocolate is not necessary at all, I prefer without the chocolate anyway. It is also a healthier option.
By Chef #712122
Baltimore, MD
on July 26, 2011
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I almost always bake with Splenda Granulated and/or Splenda Blend. For this recipe that calls specifically for "confectioners' sugar" I simply put my Splenda in a food processor and pulse it into confectioners' sugar. Worked for me. I also baked for about 14 minutes to get the browned look. Please, enough about "Martha's" recipe; but, I did use her suggestion from the recipe she posted (don't know if it was really Martha's recipe to begin with and used about 8 tea bags of tea. I didn't have loose on hand.
By nybabe
on July 26, 2011
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BOY OH BOY They were so gooood I had to make another batch and another and another .....
There Great!!!!!
By amcormick
McComb, MS
on July 16, 2011
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They were ok. Nothing to write home about
By KellyRNCDE
So. California
on July 14, 2011
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I use this recipe exclusively for any shortbread cookie I make. I don't go to all the trouble of forming the dough into a disk. Instead, I form the dough into a log (either round or squared log and refridgerate it. I simply slice when I am ready to bake - too easy! Also, I add mini chocolate chips to the dough instead of dipping the cookies in melted chocolate - just another shortcut you can make to speed up the process. These turn out wonderfully every time!!
By melinda_arney_arney
Oklahoma
on June 28, 2011
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I love this recipe, easy and fast. A larger mixer does help. Also, make sure you use 3/4 of a pound of butter (3 sticks instead of 3/4 cup of butter, as I almost did. Really good with almond flavor too.
By shannon_brogan
on June 24, 2011
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For those who rated this recipe poorly (too crumbly, if you are using a hand mixer as opposed to a kitchen aid mixer, you need to continue to beat past the crumbly stage for the dough to come together. When the "crumbles" cease to be floury and get clumpy, the dough will hold together for chilling/cooking. Solid recipe,even better with a bit more salt.
By Ibake4thechildren
Chicago, IL
on June 21, 2011
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All that i was able to get out of the recipe was a bunch of crumbs. I had to add one cup of water just to get the dough to stick together. I was so disappointed with this recipe, I have lost faith in this website. I strongly recommend for people to not try this recipe because if it could go bad so easily than it is a waste of time.