Comments on: austrian raspberry shortbread

By: Regina

Regina — Sun, 05 Feb 2012 02:33:52 +0000

I made these today and they are sooo good and so pretty too! Very delicate and absolutely addicting. I tried using both the manual grating and food processor methods. The food processor took seconds, wins hands down! The cleanup took a lot less time than it would have taken to grate the entire thing by hand. The frozen dough balls were too large for the feed tube but a sharp chef’s knife sliced right through the frozen mass. I also added vanilla and lemon extracts (didn’t have lemons on hand) but what took it to another level was a bit of almond extract. Baked it for 1 hour and was a little too crumbly so will try slightly less time in the oven next time. Thanks, Deb, for another great recipe!!

By: Talin Gebbia

Talin Gebbia — Fri, 23 Dec 2011 03:58:45 +0000

Amy, tasted it, OMG!!!! Dense rich scrumptious!!!! Definitely a one-biter! It made so much too, I will def save you a piece, thank you for turning me onto Smitten Kitchen! I love you!

By: Amy

Amy — Fri, 23 Dec 2011 03:51:28 +0000

Talin Im so proud of you for making this! Save me a small piece. I’ll be by on Monday.

By: Talin Gebbia

Talin Gebbia — Fri, 23 Dec 2011 00:49:42 +0000

I was intimidated by this recipe, the shredding and all….but, I just had to try it, the dough, pre-baked smelled amazing, coming out of the oven, it looks perfect, and I cannot wait to cut it up and serve it on Christmas Day!

By: Courtney

Courtney — Thu, 22 Dec 2011 18:07:22 +0000

Yum!! This recipe is great!! I messed it up at first and only added 1 stick of butter, reading the recipe as 1 stick instead of 1 pound. I didn’t realize until I’d added everything but it still turned out incredibly!! I grated mine by hand because i hate washing my food processors and it was a work up!! It took the entire 60 minutes for mine to be done to perfection. Amazing!! Thanks for another keeper Deb!!

By: Joana

Joana — Sun, 18 Dec 2011 06:32:36 +0000

Hi Deb! I think you’ll be happy to know that I made these for our company’s annual cookie competition and won first place. Thanks for the recipe!

By: Vanna

Vanna — Tue, 13 Dec 2011 04:33:08 +0000

I’ve been prowling the site for a while now and have found some recipes that I’m head over heels in love with- those peanut butter cookies? Mmmm. I don’t even like peanut butter and I had to keep myself from eating a whole tray! Anyhow, I decided to give this recipe a try and thought the freeze-then-grate technique was a pretty nifty idea. My end result was done in about 45 min. and was nicely browned, but the shortbread layers were particularly crumbly- so much that it was difficult to slice after chilling. I’m guessing it’s because I used too much flour when rolling the dough out into discs, but lesson learned! I think that this would actually be a GREAT technique to use for pie crusts, however, seeing as it might give it a nice flaky texture if you used a wide-holed grater. Hmmmm.

By: Deanna B

Deanna B — Sun, 13 Nov 2011 22:51:04 +0000

To add some flavor to the dough, I subbed out some of the flour (1 cup maybe) for almond meal and added vanilla and almond extracts. Sooo good.

By: KB @ Home-Baked Happiness

KB @ Home-Baked Happiness — Wed, 06 Jul 2011 20:05:27 +0000

Ooh, these look perfect for a picnic — ’cause I’ve got a coupla jars of homemade strawberry jam just itching to be used up. :)

By: Stacey

Stacey — Tue, 05 Apr 2011 23:34:33 +0000

Me again. I made a batch using the World Peace cookie dough (1 1/2 times the recipe in an 8X8 pan) and cherry preserves. Very tasty, indeed.