Shortbread Cookies

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I am trying this recipe right now as I am typing this. I mixed it up and it was all crumbly to. I tried to form it into a flat round and move it onto the sranwrap and it fell a part. So I tried to form it again and it still remain that way. I will see how it looks after chilling it but I don't want to make this one again. Its not going to work if its a pain like this.

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Another fabulous recipe from Ina! I was shocked at how quickly I made these -- and with ingredients I usually have in the house anyway! I mixed half semi-sweet and half milk chocolate for the ganache. My friends loved them. One said they tasted professional like something you'd buy at the store. All asked for the recipe. Thanks again Ina!

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absolutely delicious with dark bitter sweet baking chocolate! Also cut the squares out with a knife in lieu of cutter.. took to work, and they were devoured in no time!!!!

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Absolutely delicious. I used a bench knife to cut rectangles since I don't have a rectangle cookie cutter.

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I couldn't believe how easy these were. What a hit!! They were great wtih and without the chocolate dipping. I will be making these for years to come.

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I feel like shortbread cookies just by their nature can be a little cantankerous especially if the dry to wet ingredient ratio is a little off. Sometimes I swear it's the weather. I had to play with this recipe a bit more then I liked to get it to work. I added little sprinkles of water to get the dough to hold together a little better, as it wasn't going to do it on its own. And to shape the cookies, I didn't so much roll them out as press them into submission. The final product was great, very nice flavor and texture, I just wish the recipe was a little more on target... maybe next time I'll use more butter to see if that helps. I love Ina's recipes typically, I feel like I've let her down or something. ;

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I tried this recipe not once, but twice. Thinking that I would get better results.. I find that the dough is too crumbly. Will not try again.. I don't even know how this recipe got 5 stars..

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How well do these freeze? I'd like to make them for a get together and them give them away as a gift about a week later. (And I can't enter this question without giving it a rating, so I'll give it a 3 so I don't throw it off either high or low.

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I've made these before and they were fantastic. I tried again last night but the dough would not come together. Has anyone had this happen? I thought the butter was at room temp and i used unbleached flour. does that make a difference?

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Although these cookies did not taste different than any other shortbread cookie I made, the addition of the chocolate and sprinkled sugar certainly added to the presentation and taste. I used Ghiradelli semi-sweet and, personally, it was too strong for me but my family loved it. Next time, I might use Nestle semi-sweet. Also, the recipe does not specify to space the cookies apart, please do so as to not run the risk of them joining together. Also, the chocolate hardens, a lot, as it cools so place them on parchment paper and not on a cooling rack, like I did. They stuck to the rack and I had to do a little prying with a butter knife to get them off.