Oooooooh!! I DID MAKE THESE COOKIES TODAY, AND THEY ARE SOOOOOOOO GOOD! NOT SWEET, THEY MELT IN YOUR MOUTH ! I sprinkled them with 10x sugar after I put them in my container. I will definitely be making a lot of these for gifts, too! THANK YOU FOR SHARING!
I can't wait to make these! This video is awesome, no stupid music or endless chatter, entertaining and straight to the point! I'm subscribing for sure. This lovely lady is a natural!
This popped up in my recommended, so glad it did. Not even half way thru this video and 'liked' and 'subscribed'. Now I'm off to see what other recipes you have.
I love how precise and concise your directions are. Not only do you not ramble about irrelevant things, you are confident, direct, and polished. Thank you for the quality video.
This is very similar to my great grandmothers recipe which I make every Christmas for my family. I flatten mine more and place a piece of marachino cherry on mine. Very traditional English recipe. Thanks for bringing it back to mainstream!!
"Fine. be boring." 😂😂 I love the humor and of course the recipes! been a subscriber for years now and you never disappoint! thanks for another good one I can make with the littles! Love from Texas!❤
Дорогая Сэм, я так благодарна тебе за рецепт!!! Печенье просто волшебное, оно действительно тает.🤗 Аромат сливочный, не реальный!!!( масло из Белоруссии)😋 Спасибо большое. God bless you!!! From St. Peterburg, Russia❤
As much as I like to cook and bake, this is the recipe that I've been doing a lot of trial and error. When I found this video and watched the entire tutorial, it doesn't spread too much, which is a big plus. The recipe that I currently have bakes at 350 degrees for 12-15 minutes, and uses 1/2 cup granulated sugar. I happen to notice that my recipe causes to crumble too much and looks kind of "caramelized" (I know, pretty scary! 😱) and baked too long. What I will do is take your recipe, make a test batch, and see if it does come out the way I wanted to be in my kitchen. Thank you so much for sharing this recipe and I can't wait to try it out!
@@SugarSpunRun wanted to give you an update - I made them and I cannot wait to use it again! After coming out of the oven, they never spread, held up their shape, and came out just like my cousin makes every Christmas! I’m using your recipe from now on and toss my old recipe away forever. Thank you thank you thank you for the recipe!! ❤️❤️
These cookies look so perfect! I love making shortbread cookies and typically use granulated sugar so I'm excited to try your version. I also typically dock my shortbread cookies, but I love the fork idea a lot. It allows the fun sprinkles to collect in a beautiful way. Thank you for sharing. I'm happy I found your channel. I've liked and subscribed.
@@MarinaMiniatures Dock is a pastry term but it's basically just pricking each cookie with a toothpick or fork. Maybe it's an old school term that's not used much today. Chef John of "Food Wishes" has a recipe for shortbread and he uses the term "dock" as well. I love the way you made yours because it lets you capture the little sprinkles. Thank you.
These are delicious!! My family loves them anytime! Your video was professional and right to the point and tells tips and tricks without irrelevant commentary. Thank you!
Hi, your post appeared in my list of recommended videos to view, so here I am! These cookies look delicious and easy enough for me to make with my young granddaughter, age six. She loves anything with colorful sprinkles on it!
After 3 total fails in my Christmas baking, I had decided to buy cookies. I couldn’t find the ones I wanted. After almost trying a recipe that required refrigeration, I decided to try this one. I’m in Utah, but from Nova Scotia & my sister there told me of a recipe given to her by our aunt in Ontario that included mini-chocolate chips. I’ve added those to some. They should be good. This recipe was a success, thanks.
Thank you, russbear31. Good information. I bought a few issues of Milk Street magazine. Just enough to remind me of how much I do NOT miss Kimball on ATK.
My husband in the grocery business. He had a coworker who said butter is butter. When I heard that I said absolutely not! We have many different butters in the fridge. Including European. Makes the best buttercream too 💕
Love bonding with my niece by baking cookies. I've tried your doughs before and they've been perfect every time. Can't wait to refer back to this video!!
Oh my goodness! I'm almost more excited about finding someone who can deliver a recipe in an engaging and professional manner than I am about trying the recipe! Thank you for connecting with your audience without wasting our time. You have a new fan! (And I will try any quick, one bowl, 6 ingredient recipe!)
Thank you again Miss Sam! You have so many recipes on RU-vid and I haven't had a bad one yet, thank you for all your hard work and Zack too, hope his cut is healing and that your pregnancy is doing well. Happy Thanksgiving to you and your family. God's Blessings 🙏 P.S. I just made my own butter and will be using that. It came out super smooth and creamy.
Saaaaam!! I just made AGAIN your red velvet cup cakes!! my kids LOVE IT. I was actually looking for simple cookies receipes!!This looks so easy and so yummy!! I will let you know. ....thanks again ..you are the GREATEST! ❤🇨🇦🇩🇿
Hmm. Make a second batch and dip halfway into melted chocolate? Just for tasty variety. (I used to do that. Hershey used to make raspberry chocolate chips.)
First video of yours I watched and I have to make these. Every year my daughter and I try to make one new cookie recipe and this is it for me. Thank you so much for sharing this recipe. I’m subscribing too 😀
U all really need to give these cookies a hands up they are so deliciouuuusss and so fast and easy to bake.. Sam has this recipe so flawless that you can manage to mess this up if they cook too long. THANKS SAM U THE BOMB BABYYYY!!!
You know, I made them last night, and I’m sad to say we weren’t fans. The texture is great, but they don’t have nearly enough sweetness-just way too bland. We only enjoyed them when we put a little frosting on top. You still did a great job on your video, though!
Can't wait to give these a try! I've been baking different shortbread recipes for my mother, trying to find one that tastes like the ones my grandmother made for her as a child. I haven't found a match yet, so I'm hoping! 🤞🏻
Oh no!! If you can't resist while you busy coming up with recipes for us, then the rest of us are doomed 😋😄😆😉 Thanks so much for all the great recipes you've shared. 🥰 While we're at it...I've been trying to replicate a chess pie from my husband's hometown in Kentucky. I've never had one like it nor have I been able to figure out how to duplicate it. The reason it's different is that it's silky smooth not custardy like traditional chess pies. It almost reminds me of the original German Chocolate frosting recipe minus the pecans and coconut with a toasted brown top when donet. I'd be really thrilled to hear any suggestions about getting that texture and still making it sliceable as a pie.
I have been doing a whipped shortbread for over 30 years the only different thing I do is I will use all butter or mix butter and margarine but the recipe is so easy: 1 cup of margarine, 1/4 cup corn starch, 1/2 cup icing sugar and 1 1/2 cups of flour, place all in a bowl and beat for 10 minutes, you can bring it down to 7 minutes, at ten minutes I find they fall apart too easy but oh my goodness they explode in your mouth they are so fluffy and you can spoon drop them on the cookie trey, i do some plain, some with jam and some with white and chocolate chips and i forgot pecans and walnuts too...👍👍👍👍👍
@@SugarSpunRun I did scroll to the bottom of the description box there’s only thumbnails of chapters I don’t see any picture of the inside of the cookie
I love how you explain things so well, since I have never been much of a baker. I remember my mom teaching me to dip the fork in cold water instead of flour to make the indentations. Is there any way to make these with almond flour?
Can’t wait to try this! How many cookies does this make? And also can you use salted butter and remove the 3/4 tsp of salt. Thank you. Definitely following!
Interesting recipe I have made all kinds of shortbread my family's favorite is the coco puffs shortbread and ginger shortbread although the chocolate chip shortbread was good 👍 definitely trying this tomorrow if possible I hope Amish butter will do but I do have the sticks it's not as good but it better than some butter I have used
Without a doubt, this is the best whipped shortbread I've ever made. (And I've made a LOT! Lol) My husband concurs :) Followed the recipe exactly. Great instructions, too. Thank you, Sam! Would it be ok to double the recipe?
I made them. They were delicious. I made 2 batches. The firsr batch were a bit harder than I expected, but I left them too long in the oven. I let them bake for almost 12 minutes..but now I know that 8 or nine is the optimal amount of time.
Thanks for the recipe. We buy Walkers shortbread cookies, which I enjoy, but I wanted to try my hand at making some. This looks like a good recipe to start with :D
