Comments on: White Chocolate Cherry Shortbread

By: Andrea

Andrea — Fri, 31 Oct 2008 19:18:15 +0000

Hi Andi! I haven’t made them rolled and cut, but I don’t see why it wouldn’t work. They do tend to be a little sticky, so keep that in mind as you roll. You might even be able to just pat it out with your hands, but I would do it in small amounts rather than rolling or patting out the whole batch. Let me know how it turns out!

By: Andi

Andi — Fri, 24 Oct 2008 06:18:19 +0000

hi, I was wondering if you could roll out and use a cookie cuter with this recipe, thanks

By: Caroline

Caroline — Thu, 24 Apr 2008 17:09:21 +0000

Hi there,

Please can you translate the cups into measurements of grams or ounces? In England we don’t have the cup sizes, so its hard to get the quantities right. Thanks in Advance! Caroline

By: Andrea

Andrea — Sun, 20 Apr 2008 18:52:51 +0000

Hi Laurie! The #60 scoop equals about 2 teaspoons, so using those measurements the recipe makes about 3 dozen cookies. I’ve updated the recipe to include that information, as well as approximate yield.

By: Laurie S.

Laurie S. — Sun, 20 Apr 2008 01:34:14 +0000

Hello, re:White chocolate cherry shortbread cookies
I haven’t begun these cookies yet. I am curious as to what a #6o cookie scoop is. I have various sized “ice cream ” scoops and wonder how they translate . Or even what the approximate measuring spoon amount might be?
I also wonder how many cookies the recipe makes; I didn’t see on the recipe the amount made.

Wouldn’t they be beautiful given as gifts on St Valentines Day?
Tucked into little cellophane bags and tied with ribbons of pink and white? Or folded over and sealed with a handmade heart?

Peace,
Laurie