Slice-and-Bake Shortbread Cookies

  • Barkly Posted: 01/01/10
    Worthy of a Special Occasion

    Very good, but doesn't quite compare with shortbread in the British Isles! Made the pecan version, however was short on pecans, so used 3/4 c pecans, 1/4 c walnuts. Toasting nuts is definitely worth the time. I experimented -- froze in 4 3 1/2 logs. Immediately froze to see if quality suffered. Worked just fine. I'll try other versions and see this as a good "tea biscuit" or similar use.

  • cwbyrum Posted: 12/16/09
    Worthy of a Special Occasion

    Baked the cranberry-orange variation for the church bake sale, and I've already had requests for the recipe. Easy and delicious!

  • Gillian1 Posted: 12/06/09
    Worthy of a Special Occasion

    Made the coconut-macadamia version, everyone loved it. Making the pecan version today. My oven must be running a bit cooler than it should, they took longer to cook than they should have. I'm going to try 375 degrees today.

  • jane25 Posted: 12/11/09
    Worthy of a Special Occasion

    I have made this recipe about 10 times to use for 2 different cookie exchanges. They are easy and yummy. I have made all variations but the cranberry-orange is my favorite. I do sprinkle just a bit of powdered sugar on top.

  • cfreedell Posted: 12/19/12
    Worthy of a Special Occasion

    Glad I found this recipe again! It was my "go to" recipe right after it appeared in the magazine. I was intrigued by the cranberry version--left out the orange zest but added white chocolate chips--good sweet/tangy combo and got good reviews from the people I gave them to. Also like that this doesn't call for eggs; typically have all the other items in my pantry all the time. I'm going to try the toffee version next.

  • myzkyti Posted: 02/05/13
    Worthy of a Special Occasion

    These are amazing. I am fairly new to baking, and I found these simple and straightforward to make, and they come out perfect every time! The first time I made them, I didn't have any almond extract, so I just added extra vanilla and it was fine. I tried the Mocha Shortbread recipe ( and it wasn't nearly as good, so I came back to this recipe and added a packet of Starbucks Via to it, and got a much better result. I made several dozen for the holidays, and continue to come back for more!

  • lrickey Posted: 12/06/13
    Worthy of a Special Occasion

    These are fabulous! I've made them for Christmas every year since the recipe appeared in Southern Living. I have requests for these every year, the cranberry orange and coconut macadamia are the favorites - but they are all wonderful (although I have never made the plain version with no additions.....) I have frozen the logs with great results.


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