This not-too-sweet shortbread can also be rolled out and cut, but baking it in a pan and cutting while warm is faster and easier.
Reviews(7)
41 Ratings
5 star values:
10
4 star values:
9
3 star values:
16
2 star values:
3
1 star values:
3
Anonymous
Rating: Unrated
11/17/2011
Actually the only thing that seems incorrect in this recipe is the amount of salt - 1 tsp is too much, 1/2 tsp would be far better. I had trouble during the mixing with it being crumbly but patience gave it a chance to come together. I thought that adding the powered sugar on the top balanced out any bitterness.
Anonymous
Rating: Unrated
10/18/2011
I was really disappointed with this recipe. It turned into a big crumbly mess. I can't even lift a cookie from the plate and into my mouth without it falling apart. :(
Anonymous
Rating: Unrated
09/27/2011
ANOTHER DISASTER
when will we all learn NEVER to trust these recipes??!!! There have been more terrible ones than good over many years. You'd think they'd test these before publishing but obviopusly MS is more interested in VOLUME than quality. Stay away from them-just use them for design--that's what I do! Not even worth attempting-a complete waste of time, ingredients. Known to be bad.
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Anonymous
Rating: Unrated
09/27/2011
Oh my goodness.....so bitter! This was horrible! I had to lay them in powdered sugar and sift some on top and they are still bitter. Definitely will NOT be making this again.
Anonymous
Rating: Unrated
04/27/2009
What do you expect? It's shortbread.
Did crumble during mixing/assembly or rolling/baking/cutting?
Could just be an issue of technique and not recipe.
Anonymous
Rating: Unrated
04/08/2008
I just tried the recipe and I can't beleive that something this aweful is on this website. It crumbles, its very dry, and not very tasty either.
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Anonymous
Rating: Unrated
12/29/2007
being a recipe from Martha I trusted it......... big mistake!!! this stuff crumbles