About this recipe: This recipe creates the most mouth-watering shortbread. They are zesty, rich and full of buttery goodness. Serve them on their own or with a cup of tea or coffee.
I followed this recipe, using dark brown soft sugar as stated, so not sure how to have them coming out "pale golden, not brown" the dough was already dark brown, they came out very dark and had the texture and taste of brandy snap.. very nice but not what I was expecting - 13 Apr 2015
Sorry to say my notes on this recipe is - "a mess and a total waste of ingredients." It's extremely rare that I get bad results from recipes on this site - but this one was memorably BAD. - 16 Jun 2006 (Review from Allrecipes US | Canada)
YUCK. I followed the directions exactly, with extremely poor results. Yield was way off -- I only got 12 small cookies instead of 20 2-inch ones. Baking time was off too, and they probably should have baked at 325 instead of 375...I checked them after 14 min. and the bottoms were burnt (recipe recommended 20 to 25 min.) After scraping off the burnt bottoms, the texture and taste were still nasty -- way too floury and bready. - 21 Jun 2001 (Review from Allrecipes US | Canada)