Comments on: Rainbow Shortbread Bites

By: Olivia

Olivia — Mon, 06 Dec 2021 17:22:22 +0000

In reply to Patricia. Hi Patricia! So happy you loved them :)

By: Patricia

Patricia — Sat, 04 Dec 2021 01:24:15 +0000

These are amazing and so easy to make! It took us two (!!!) days to eat them all!

By: Olivia

Olivia — Mon, 12 Jul 2021 16:55:25 +0000

In reply to Issy. Hi Issy! If you ate them chilled they would be a bit frimer. They are sugar cookies though and supposed to be crispy! :)

By: Issy

Issy — Sat, 10 Jul 2021 09:19:54 +0000

Hey Olivia! I had a go at these and they turned out great! They did feel a bit tough after cooling them though. I’m thinking it may have been because I refrigerated them too long after cooking them. In your opinion, could there be any other reasons?

By: Olivia

Olivia — Mon, 03 May 2021 17:55:18 +0000

In reply to Elena. Hi Elena! The dough should fill the bottom of an 8x8 pan but it should be a thin layer. It took a while to spread it all out evenly.

By: Elena

Elena — Sat, 01 May 2021 15:49:40 +0000

These are really good. I’ve made them twice and the dough I make doesn’t make enough to fill a 8×8 pan. And it’s hard to keep it together without spending a lot of time mushing it together. What am I missing?

By: Erin

Erin — Sun, 22 Dec 2019 16:26:12 +0000

In reply to Olivia. Yes, I chilled them in the freezer after cutting them and putting them on the baking sheet.

By: Olivia

Olivia — Sat, 21 Dec 2019 18:24:45 +0000

In reply to Erin. Hi Erin! It's hard for me to say exactly as you modified the recipe a bit. The dough came together perfectly for me, but perhaps there was an error when you increased the recipe or added more dough? Did you chill them again before baking?

By: Erin

Erin — Sat, 21 Dec 2019 18:14:28 +0000

I made these yesterday, but I don’t think they turned out right. The dough was very crumbly and dry, and I had to add a splash of milk to get it to come together. I doubled the recipe to fit into a 9 by 13-inch pan, but it was spread out really thin, so I made a bit more dough. I refrigerated them and freezes them after cutting, but they didn’t completely hold their shape in the oven. They had a taste and texture more like sugar cookies than shortbread. It was okay, but of course not what I expected. Do you think it was because of the milk addiction? U wonder if the butter could be melted, or partially melted, so the dough comes together better, and then refrigerate for longer?

By: Olivia

Olivia — Sat, 14 Dec 2019 18:41:19 +0000

In reply to Maggie. Hi Maggie! I love those alternatives!