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Easy Basic Shortbread

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This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.

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How would you rate this recipe?
189
  • lotsaprizesliv
    21 NOV, 2016
    Great recipe - don't eat these cookies the day you bake them though. Plan on letting them age for a week minimum. Eating them the day they're made is such a waste.
    Reply
  • MS10304142
    30 DEC, 2015
    I absolutely love this recipe for basic shortbread!! I just discovered it about three weeks ago and have made it about 6 times and everyone who has tried it, loves it too. It is the closest to Scottish shortbread that I have ever tried or made. I recommend this to everyone who enjoys baking. Watch the video where Martha shows you step-by-step on how to make this and run with it. Bravo Martha
    Reply
  • Julia Deutsch
    4 JAN, 2013
    Best shortbread ever! One of my husband's favorite treats. They really do get better with each passing day. I have made these many times and have never tweaked the recipe. After reading other comments I will definitely try the orange zest in the next batch!
    Reply
  • Kathy Stone
    23 DEC, 2012
    making now i hope they tasate yummy?Wish me luck?
    Reply
  • PhotoJennie
    11 FEB, 2010
    Simple enough. It's in the oven now. I added orange zest and homegrown dried lavender buds just for grins. It smells amazing. I should get snowed in more often! ;)
    Reply
  • BonneMaman
    1 MAY, 2009
    Never saw a shortbread recipe that whipped the butter and sugar before. I have always cut the butter in. Can hardly wait to try this.
    Reply
  • lindastratford
    16 NOV, 2008
    Is regular granulated sugar used? I usually use Fruit Sugar when I make shortbread. Thanks Linda
    Reply
  • mellie08
    15 SEP, 2008
    This shortbread is so easy!! Made a batch for my college-aged girls - they pack and mail easily, and the girls love them. Definitely will make them again.
    Reply
  • rsvoboda
    26 AUG, 2008
    Anyone know why these recipes aren't printer friendly? If they were smart they would format them to 3x5 cards like the Food Network does.
    Reply
  • holycook
    5 AUG, 2008
    Perhaps someone on the site can answer - per previous postings - why do these bake at such a low temperature (vs 350o) for so long? I tried to take them out after 70 mins and they seemed too soft, so I kept them in for 12 mins more. However, since they harden a bit as they cool, I'd do them for 70 mins next time, since the longer baking time makes them harder when they cool. What's the reason for a slow temp and long baking time rather than the usual process?
    Reply

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