Comments on: Brown Sugar Shortbread Cookies

By: Sally

Sally — Mon, 28 Oct 2024 10:43:57 +0000

In reply to Judy G. Hi Judy, if the sugar or pecans are not sticking, you can lightly brush the exterior of the dough logs with a little water or with beaten egg white.

By: Judy G

Judy G — Sun, 27 Oct 2024 00:45:29 +0000

I love the pecan shortbread cookies and I just mixed up the dough for this one. Logs are chilling. I have trouble getting the sparkling sugar and/or pecans (on the other recipe) to stick to the logs. Do you have any tips?

By: Jen

Jen — Fri, 25 Oct 2024 21:25:13 +0000

These cookies are excellent! The dough was a little tricky to work with but the end result was excellent! Using brown sugar gave these cookies a unique flavour that was loved by all! I will definitely make these again!

By: Sally

Sally — Tue, 22 Oct 2024 10:47:27 +0000

In reply to Kathryn Wilkinson. Hi Kathryn! I don't see any previous comment/question from you, my sincere apologies! Maybe it was marked as spam and removed? Would you mind asking again? Regardless, I'm glad that the recipe worked well for you in the 8-inch square pan.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 21 Oct 2024 14:44:30 +0000

In reply to Diane Benetz. Hi Diane, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn't over measured. It sounds like there may have been too much flour in your dough, especially if you stopped at 2 cups and had to use that much water to bring it together. The dough should just need a few sprinkles of water if it seems too dry.

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Thu, 17 Oct 2024 21:58:08 +0000

In reply to Amy. Hi Amy! If you can slice them, go ahead and do so and bake them from there. If they seem too hard to slice you can let them sit a bit first.

By: Amy

Amy — Thu, 17 Oct 2024 20:44:26 +0000

Hi! My dough seems super hard out of the refrigerator….it has been chilling for 4 days. Do I need to let it warm prior to cutting and baking or do these go straight in the oven out of the refrigerator? Thank you!!

By: Diane Benetz

Diane Benetz — Thu, 17 Oct 2024 20:13:26 +0000

This dough was a pain! I stopped adding flour at the 2 cup mark and needed to add probably 1/4 cup of water to get it to come together. They’re in the fridge now but I’m not optimistic