Excellent! I was actually looking for a lemon shortbread and didn't like what I found. I took this recipe and added a little lemon extract and light lemon glaze after baking.
Although I didn't use the recipe as originally written, I am confident that the finished product wasn't affected and turned out perfectly.
Rating: 5 stars
This is my new favourite shortbread recipe! I love the hint of saltiness, Walker’s Shortbreads have that too, but you need to use coarse salt, not table salt. If anything I’d say these are slightly too sweet for me and I’d consider using 2/3 a cup sugar (and in that case maybe 1 tsp salt?) for my taste. Basically they’re great the way they are, though, I served them last night at an event and had multiple people swooning over them and one Scotsperson saying they tasted like “home”.
I agree with the previous comment and wish I had read it first. That salt must be an error. I'm dipping them halfway in chocolate to try and mask the saltiness of them. Very disappointed. Martha's recipes are usually right on. I don't think they need anymore than 1/4 teaspoon. Shortbread shouldn't taste salty.
I really think that 1&1/4 teaspoons of salt is too much. You can actually taste the salt. If I make it again, I would cut it down to 1 teaspoon or 3/4.
Rating: 5 stars
I made two recipes of this for Christmas, 96 pcs. mind you, and my husband ate it ALL.......HIMSELF! It took him two weeks! He kept it hidden from me! I had to make more for the gift baskets. So, is it good? What do YOU think?! Now I'm making more to send to family out of state.....along with the recipe! This is also the recipe that my German mother-in-law uses. It IS excellent! If you like shortbread will not be disappointed!