Comments on: twice-baked shortbread + other lost recipes

By: Jennifer

Jennifer — Mon, 14 Sep 2009 03:15:52 +0000

I made these this afternoon with the intention of bringing a treat into the office tomorrow. Unfortunately, they are, or WERE so delicious, there may not be any left to take in. Oh well, I don’t really like my coworkers that much anyway. Thanks Deb!

By: Jane

Jane — Mon, 15 Jun 2009 23:21:40 +0000

This shortbread recipe is great! I was born in Scotland, and grew up eating shortbread. My Scottish aunt makes her recipe for every family event, and I always thought they were the best……until now. These just blow hers out of the water! Shhh….don’t tell her!

By: Claire

Claire — Thu, 28 May 2009 16:02:50 +0000

I just made a batch of these and think they are delicious. I had to pack them away as soon as they cooled as I am hoping to have some left to take with us to Dorset coast tomorrow. Luckily there were a few crumbly bits that couldn’t possibly have accompanied us!

By: Dottie..

Dottie.. — Sun, 18 Jan 2009 15:01:23 +0000

Well, I not only made one batch but TWO…I adore shortbreads but usually find them more on the sandy side….these were more on crystalized sugar side…crunchy as you described . Do you have a good old shortbread finger receipe that is less crunchy and more on the sandy side. Must say these are addictive….I ate the first batch…froze the second one, and guess what all week long I pulled out “just one for now” but they are just toooooooooo good to not want yet another.

By: Shana

Shana — Fri, 19 Dec 2008 21:55:24 +0000

Hey, I am super excited about the shortbread recipe, but I just purchased a cookie press and I’m very eager to try the recipe using my cookie press instead of a pan.. The question is will it work using the cookie press, will they turn out great?

By: catty

catty — Fri, 19 Dec 2008 03:43:27 +0000

question, i know shortbread is supposed to be buttery, but did anyone have a problem with overly greasy cookies? i followed the instructions to a T, but the cookies were dripping with butter..help!

By: Colleen

Colleen — Thu, 06 Nov 2008 01:41:37 +0000

Thanks, Deb! I will post again when I’ve used the decorated pan. May not be for a week or so, though.

By: deb

deb — Wed, 05 Nov 2008 16:19:29 +0000

Hi Colleen — I made the shortbread in a fluted, rectangular removable-bottom tart pan that hadn’t been lined with foil and it came out fine. Shortbread is very buttery so sticking isn’t usually an issue. That said, I have never made this recipe in a decorated bottom pan, so wouldn’t know for sure that it would work. Do let us know how it comes out!

I don’t see any reason why the recipe cannot be doubled.

Re, #58: I do, as you can see, respond to queries as quickly as possible, but I was out of the country the week you posed your questions.

By: Colleen

Colleen — Wed, 05 Nov 2008 15:39:48 +0000

Deb, the recipe for the twice-baked shortbread said if you use an 8×8 pan, line it with foil with an overhand. I would really like to use an 8×8 shortbread pan with a design on the bottom. The pan is non-stick. If I greased it well, do you think they would release without crumbling? They do come out beautifully in the4×14 but I thought the design would also be nice if you think it feasible to use the 8×8.

Also, could you please reply to my Oct 12 message about doubling the dough in order to make two batches simultaneously.
Thanks.

By: Cookin in MD

Cookin in MD — Fri, 31 Oct 2008 17:02:06 +0000

I’ve been lurking here for a while. I really enjoy all of your recipes and pics. I’d never been successful at making shortbread until these – they were wonderful. I used european butter for them and they were excellent. Also, you don’t need to break out the huge stand mixer which made them really easy to make.