Shortbread Cookies

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I finally had time to make this recipe and was happy with outcome. I made two batches. First batch I left for the 20 to 25min turned out a little to brown but where delicious. The second batch left for 18min...perfect. I think it all depends on your oven. I even had some dough left and I stored it in the fridge. Used it two days later and dough was crumbly but just added a little water and was good to go. Cookies turned out great. My family loved them, especially my hubby. Love Ina's recipes!!!

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I made these cookies this morning and didn't have the crumbly problem. When the flour first mixed in it was crumbly so I mixed it more and it did come together. Certainly not a wet dough but it did mix together. Rolled out really well too. Just waiting on the last batch to cool before I dip them in chocolate!

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Reviews speaking of the dough being crumbly are correct. Those that say they were great as the recipe shows, are not being fully truthful! Adding either 1 egg or .25 c Milk or water, make these delicious, crisp and tender shortbreads.

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First time trying to bake these and I agree with the previous review, the dough was crumbly and not rollable. I ended up adding teaspoon of water and slowly knead a handful of crumbles at a time so the process took a lot longer than necessary. But the cookies turned out great! Can anyone tell me why it's crumbly?

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This is really tasty! I'm not sure what happened-when my boyfriend mixed it he followed directions... (we are competent bakers.. Our dough, while very very tasty, was crumbly and falling apart. in the end we added another half a stick of butter, then chilled it... But we took it out, and it was STILL too crumbly. We've added a 1/2 cup of milk and now the dough seems to be sticking together better... Hmmm... We will let you know... Ina make delicious things usually :-D

okay! came out delicious! they rose a little bit though...maybe because the milk activated the gluten? still yummy!

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This is everything shortbread should be--rich and crispy, yet tender. It was cool in my kitchen, so I didn't even chill the dough. I just rolled it on my cold granite countertop (with plastic wrap underneath the dough. Make sure you watch them in the oven and don't overcook. They might look underdone on top, but the bottoms should be golden.

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This is the best shortbread recipe I've ever made! The shortbread bread is delicious and the cookies have the perfect texture--crisp, yet tender. Wonderful!
I also used this shortbread recipe to make sandwich cookies filled with lemon curd. To make the cookie, I rolled the dough into two 1-1/2 inch diameter logs, wrapped in plastic wrap and chilled for about an hour. I cut the dough into 1/4-inch slices, placed on a cookie sheet, pricked the tops with a fork for a decorative effect, and baked for 15 minutes. I let the cookies cool for 2 minutes on the cookie sheet before moving to a rack to finish cooling. When the cookies were compeltely cool, I spread lemon curd I'd purchased on the bottom on one cookie and topped with another cookie. Our familyabsolutely loved them!

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These cookies are absolutely delicious. A few mistakes I made that I will learn from for next time: don't chill the dough longer than the 30 minutes mentioned in the recipe. I refrigerated mine overnight hoping to save time the next day, and the dough was rock hard when I took it out of the fridge and it took forever to soften enough until it was workable. Also, be sure to watch the cookies closely in the oven. My first batch came out too dark and browned before the 20 minutes. I can't wait to try them again!

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Thanks INA!! Easy cookie (I have never baked a scratch cookie; only cakes and pies. Very tastie, shortbread is my favorite! For those who complain; please remember we do not live in the same "zone" Keep a close eye on them... Florida cookies were AWESOME!!

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Well lets say we have hockey pucks now