Comments on: 12 Days of Cookies: #1 Marlow & Sons Shortbread

By: Sara Rund

Sara Rund — Tue, 05 Jan 2010 02:47:04 +0000

These were sort of quietly wonderful with regular walnuts, but even better with black walnuts. Only a third of the walnuts I used were the black kind, but that’s enough to give a powerful scent to the cookies. I was a bit confused by the directions for quarter and half sheet pans, but obviously I loved them. Thank you for these great cookies!

By: Marly

Marly — Wed, 09 Dec 2009 04:19:31 +0000

These look delicious. I can’t wait to try them! We’re vegan so I don’t know how easy it would be to veganize them, but they look like they would be worth the effort. Thanks.

By: Deena Millecam

Deena Millecam — Wed, 09 Dec 2009 01:44:16 +0000

Looks so easy and not a lot of ingredients. I love in Indonesia so this will be perfect. Thanks

By: Mathea

Mathea — Tue, 08 Dec 2009 21:06:05 +0000

I’m pretty sure homemade is the only way to go with shortbread – it’s got to be warm and tender to be really GOOD. That’s just my opinion, but then I’m a girl that flat out refuses to eat most hard cookies. That being said, I love these, and the 12 Days of Cookies concept.

Hip, hip…!

By: Rexanne

Rexanne — Tue, 08 Dec 2009 04:13:07 +0000

I made these this evening exactly as the recipe directed. YUM! I removed them uncut using the parchment and used my pizza cutter. That worked very well. Mine were a little softer than shortbread but expect them to dry a little if they are around that long.
I used my Weight Watchers scale since I don’t have a regular kitchen scale.
Great variation on shortbread.

By: Tim

Tim — Mon, 07 Dec 2009 16:54:09 +0000

Hi Christine, I wouldn’t do that. I think it will be difficult to cut through the dough with a cookie cutter. It is pretty dense and full of walnuts so the shapes will not be crisp and clean. Also, you would lose a lot of cookie. For me these work best as these sort of rustic squares. If you do give it a try, let us all know how it works out. Thanks!

By: Christine

Christine — Mon, 07 Dec 2009 16:50:59 +0000

Just found this while trolling for new holiday cookie recipes. They look amazing, and I”m wondering if you can use cookie cutters to make them into shapes as well? Post-bake, of course.

By: caffettiera

caffettiera — Sun, 06 Dec 2009 18:05:37 +0000

Wow I can’t wait for all the cookies recipes! Since I was a little girl, me and my mum have spent the weeks before Christmas in baking frenzy and we were always on the hunt for new recipes. I never quite got shortbread right, can’t wait to give this a try! I just love the smell of cookies. Unfortunately this year no baking for me, as I currently have no oven… But I have added this on top of my ‘to do’ list – thanks!

By: Sandra Moore

Sandra Moore — Sun, 06 Dec 2009 04:38:31 +0000

I actually found you through Heidi’s site, which I dearly love. I can’t wait to try all your cookies, and some other things I see that look wonderful! I’m so glad I found you…..I must say thank you to Heidi!

By: Tim

Tim — Sun, 06 Dec 2009 03:12:32 +0000

I feel SO LUCKY to have seen you today! Thanks for coming. Give Ames a hug. xo

By: Caroline

Caroline — Sun, 06 Dec 2009 03:11:08 +0000

I feel SO LUCKY to have been able to sink my teeth into one of these babies today… Thank you Tim!

By: Tim

Tim — Sun, 06 Dec 2009 02:51:42 +0000

Hi Anne, If you google there are lots of online recipe converters you can use to go from weight to volume which will help you translate this recipe. Happy baking!

By: Anne

Anne — Sun, 06 Dec 2009 01:48:30 +0000

I’m hooked on this site after seeing the initial cookie offering, a shortbread; I’ve been looking for the definitive shortbread recipe for some time, perhaps this it it. For those of us who can’t splurge on a food scale, are there general rules for translating dry measurements from weight to the more traditional volume (or could someone offer those needed for this recipe)?

By: molly

molly — Sun, 06 Dec 2009 01:14:12 +0000

brown sugar (“butterscotch”) shortbread is one of my all-time favorites, a cookie I’ve been baking for 15+ years. I rely on a cut-out version, but this sounds fantastic. I do think the low cooking temperature is a key — helps the sugar and butter to caramelize into unbelievable deliciousness. Never would have thought to use bread flour, though … intriguing. Thanks for the post! Molly

By: gozman

gozman — Sat, 05 Dec 2009 22:13:34 +0000

I just made half this recipe, the results ended up being delicious, tender and flakey. I’d do it again.

You may want to reduce the sugar just a tad, it was a little too sweet for my liking. Thanks for posting this!

Merry Christmas!

By: Kesha

Kesha — Sat, 05 Dec 2009 21:23:58 +0000

Yum, yum! These look delish.

By: Kasey

Kasey — Fri, 04 Dec 2009 23:33:12 +0000

Wow, making this asap. They look amazing.

By: erika shern

erika shern — Fri, 04 Dec 2009 21:40:43 +0000

thank you for this beautiful site!
i just found you and i look forward to your writings and recipes. perhaps i’ll even (gasp!) bake a little here and there – i’m really more of a cook, but who could resist those cookies?

By: Tim

Tim — Fri, 04 Dec 2009 18:43:15 +0000

thanks, ana!

By: ana montiel

ana montiel — Fri, 04 Dec 2009 17:46:56 +0000

Great blog! Amazing recipes! Delicious shortbread cookies!
I’m going to try at home right now :D