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Shortbread Cookies
Page 327
Cuisine: North American | Course Type: Cookies/Bars
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Recipe Reviews
bes30 from ,
This recipe is super simple to make with only 4 ingredients and with staples I usually keep on hand. It took only 15 minutes to whip up the dough, but the procedure to cut and shape the cookies is a bit involved, but I appreciated it because it allowed you to cut and move the cookies without smashing them. The final product was pretty good. Very close to the standard butter cookies that I usually make around the holidays. They were okay, nothing spectacular. I also used two smaller cookies and some Vanilla Ice Cream (p 319) and they were the perfect cookies for ice cream sandwiches.
kateq from annapolis, md
I am giving this a four star rating because I think it is a little more complicated than necessary and because I think the addition of an egg yolk makes an incredible difference in the end result. I rolled this out and baked it on a silpat and then cut it with fluted square cookie cutters while still warm. I had almost no waste (just some nice bits for a cook's treat) and this obviated the extra tray and the extra cooling period. This is also wonderful with the addition of some citrus rind and/or almond extract.
KimberlyB from Hermosa Beach, CA
I was so exicted to get this book I immediately made the only recipe that I had the ingredients for. These cookies are perfect for my taste - not too rich. I used homemade vanilla (from my Aunt's garden in Hawaii preserved in vodka) and halfed the recipe (was low on butter). Can't wait to make this again.
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