Shortbread Cookies

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Ok, first off baking isn't my tihng, but since I was in charge bringing desert to a dinner party and had seen this I figured I would give it a try. FIrst off it was SIMPLE to make... The problem I had was, when my cookies were cooking, they doubled in size.... Not in thickness, tho. I dipped them in chocolate. I just cut the cookies in half, which gave me double the amount I needed. But of over everybody loved them...

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Last night I had last minute dinner plans with our neighbors. I made these Shortbread Cookies, dipped in Chocolate, for a quick homemade desert. Everyone loved them!!! It is, by far, the easiest and most delicious shortbread cookie receipe ever. Best of all, I had all the ingredients and it is very inexpensive to make. Thanks Ina =

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I just used my hand to make the dough.....I added about 10-12 spoons of water to the make the dough and I guess that helped hold the dough together without making it too crumbly. Used the star shaped Xmas cookie cutter and the cookie came out really good. Thanks Ina ;-

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I have found that multitasking is great! I use my ravioli cutters to make either round or square cookies. They have the flutted edges and work great! I never refrigerate my dough - just use flour on the cutting board and top of dough and cutter and they come out perfect.

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These cookies turned out so buttery and wonderful! I know that refrigerating the dough is supposed to help but for those of you that found it crumbly...try this: When I rolled it out the first time it was falling apart a bit, however when I took my scraps, reformed, and re-rolled them, it was much easier. I found it odd that when the dough was warmer it was easier but just a suggestion :-

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I haven't actually made this recipe yet, but I just saw it on the show again, and it looks wonderful! I had a hard time finding the small shortbread, cutter, but finally found it online at www.coppergifts.com . Thought I would share in case anyone else is having a problem finding it. It looks just like the one that Ina used on the show, and they shipped fast.

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My dough was perfect and the end product tastes great, however, the cookie didn't hold its shape well. I used the same rectangular cutter as Ina but my cookie spread a little which doesn't give it that traditional shortbread look. Ideas? Prep time is unrealistic, dough is quick & easy to make but rolling out and cutting takes longer than indicated.

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These are great! They were delicious plain and with the chocolate on top. I can see why Ina says she uses this dough for many of her Christmas cookies. They would be great with a bit of lemon zest and some lemon glaze on top, with dried cranberries and pistachios mixed in, with cinnamon sugar on top, etc. Great basic cookie. Some complained that the dough was a bit dry/crumbly, but I found the texture made it really easy to do cut-outs since they didn't really stick to anything. This is a keeper!

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They are soooooooo GOOD! I added a 1/4 tsp. Nutmeg and an extra 1/2 tsp. Vanilla to mine. They weren't crumbly at all. I also didn't roll them out. I formed them into a roll using parchment paper, just twisting the ends of the paper to seal. Then I refridgerated them for 45 min. to 1 hour, and sliced and baked them at 350 for about 20 min. My roll was about 2 1/2 inches in diameter.

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The cookie tasted wondeful however, the dough was a bit crumbly.
The end result is worth working through the crumbly dough.
Thanks again,
Ina