Chocolate Chip Shortbread Cookies

I made this and it turned out perfectly! I made a few tweaks to the recipe though:- pulsed the sugar to make it finer (or you could just use powdered or castor sugar).- added nutmeg and cinnamon and left out the walnuts.- baked it at 170 degrees for 20 min.Also it’s worth noting that these need to be transferred to a cooling rack and cooled slightly to hold its shape.

Can't rave enough about this recipe. It's so refreshing to have a recipes measurements be absolutely correct.I took advice of another review to cream the heck out of the butter and sugar. Using my KitchenAid this was a breeze. Then threw the rest of ingredients in there and 10 minutes later I had the whole lot rolled and ready for oven. Cooked 15 mins. Perfect. I manged to get 28 cookies which did look walnut size to begin with so very happy! They tasted exactly as I would have expected - yummy!I'm throwing away my other shortbread recipes - this is my go to now.

This is a great recipe. Tried to look for something similar on other sites but so far haven't found any. Increased the serving size to 27 servings. Omitted chocolate chips and walnuts and instead added the same qty of chopped pecans. Added almond and vanilla extract. Shaped dough into a log and chopped into rounds, laid out on cookie sheet and baked at 300F as called for and rotated pans halfway. Cooled ~1 min on pan after baking then transferred with spatula onto wire rack to prevent crumbling. The log technique helped, but I wish I could find a still better way to keep the form of the cookies cylindrical. My mother calls it "Sandies" like the Keebler brand cookies and periodically asks for them.

I followed the directions with the exception of the butter/margarine and the chocolate chips as my kids have allergies. So, I used earth balance instead of butter or margarine and life’s good for the chips. My family loved them.

Not my favorite. Dry and not as sweet

I baked this New Years eve , boy, was it the BEST shortbread recipe I have ever made, and sooooooo simple too. I didn't bake traditional cookie style, as indicated in the recipe. I placed the entire dough in a round spring pan, and voila! I did add pure almond extract, and because I baked it pie-like, the baking time was longer. But all worth it! Heat the finish product at 10-15 seconds, and add a scoope or 3 of vanilla ice cream.....HOLY MACKINAW....heaven in my mouth! See picture attached. This will be my go-too shortbread recipe!