Nordic Ware Cast Aluminum English Shortbread Pan

I normally use these: Zicome Round Moon Cake Mold with 6 Stamps, Flowers Design, White imprinted discs for my shortbread cookies but was hoping that this pan might shave a few steps off that process. I was most pleasantly surprised by just how easy it was, once I found the right recipe. (Recipe included at end of review.)I was not successful with the recipe that came with the pan. Perhaps it’s our very hot weather, but the dough ended up being creamy, (not at all crumbly like my regular recipe), and did not set properly, even with extended baking time. It was a disappointing mess.Thanks to the poster who recommended the NYTimes recipe by Melissa Clark, “Shortbread, 10 Ways,” I found great success on my second try with this pan - it’s a definite keeper! (both the pan and the recipe!) The main difference is that the butter is chilled, (vs room temperature as in many shortbread recipes), and the entire recipe is prepared in the food processor - no mess, fun and easy work, pressing those crumbles into the pan...The first photo is of that second try, using the “Tender Shortbread” variation. I was not careful with my measurements and didn’t bother to re-grease the pan after my first (failed) try, as it was already pretty buttery. The shortbread released beautifully and the cookies are gorgeous. (That missing corner was just as pretty, but I couldn’t help myself - it became my lunch.)The second photo is my next batch & it is AMAZING! I got a little creative with the NYT recipe so am sharing it below, since it's no longer a direct copy... a note about darker cookies: they don’t show imprints as well as light cookies. That pic was taking advantage of shadows - but it shows that different kinds of recipes do work with this pan.These are HUGE cookies. The recipe, as written, is supposed to yield 24 servings. That being said, one of these squares is quite satisfying.-----------------------2 cups flour1/3 cup brown sugar1/3 cup granulated sugarabout 1/2 cup pecans1 teaspoon powdered vanilla2 sticks salted butter, cold & cut into chunks--Preheat the oven to 325 and prepare the pan. (You can use melted butter/flour or the spray flour - both work)--In food processor, mix/process flour, sugars, pecans & vanilla until the nuts are pulverized & the dry ingredients are evenly mixed.--Add the chunked butter and pulse process until the mixture becomes crumbly and clumpy. (If you use liquid vanilla, add it with the butter)--Dump crumbles into the prepared pan ... press firmly and evenly all over, using your palms to push deeply into those patterns. (This dough will only reach the first ridge of this pan.)--Bake 50-60 minutes until the edges are just starting to brown.--Gently nudge the edges in (to loosen) and turn onto a rack while it's still warm. (I did it just after taking it out, but you can let it cool a little.)--Cut the squares while it's warm.-------------------Product links from my recipe—Baker's Joy: Nordic Ware Bakers Joy Non-Stick Spray—Powdered Vanilla: Vanilla Bean Powder, 4.23 Oz - Raw Ground Vanilla Bean - Unsweetened, Gluten-Free - EXTREMELY FRESH - Ground Moments Before Packaging! (This is what I use but other brands are available.)

I love this pan so much, I've had 2 for years and they still look new. I give these pans as gifts along with a batch of the cookies (because the giftee WILL ask about the pan!). Each square cookie has a beautiful imprint, a flower, a bird, etc. The pan wrapper has the best and easiest shortbread recipe ever - that's all I ever use. Failsafe. And fast and easy. Each pan makes 9 cookies.

Quality pan. Love the images that show up on my cookies. Only wish I would have bought two, and the recipie makes more dough than what fits in pan. Lines between cookies tell you where to cut them apart. Cookies a larger than I normally make, but allow for the imprinted image to show up on cookie.

I am in love with this pan. Nordic Ware never disappoints! This weekend I made several pans of my great grandmother's traditional Scottish shortbread for the Northern AZ Celtic Heritage Society's Robert Burns dinner. Every single batch turned out beautifully and is sure to impress my fellow club members. It is very easy to use and clean. The pan takes impossible task of forming shortbread's and makes it simple to create elegant looking perfectly baked biscuits with every bake!

The shortbread came out beautifully! I used the shortbread recipe I always use, and the result was absolutely lovely. The imprints were clear and well defined. I would highly recommend this mould.

So, lost one of these in a divorce, had it for YEARS, decided to get my own. Love the patterns on this one for year round use. Easy clean up, easy to maintain, love these pans. Now have the snowflake too.Punk tip! Take these out after *30 minutes, let them sit in the pan for another 5 minutes*, then put a cutting board on top of the mold and flip it over to get the cookie out easily, and cut while warm.Note: the recipe the comes with the pan doesn’t quite make enough dough to properly fill the pan to the “knot work”. Next time I make it, I’m going to upscale 1/3 and try:I cup butter2/3 cup confectioners sugar2 cups flour1 tsp vanilla (or to taste)I was thinking of adding a little rum extract for a butter rum flavor. Maybe next time. Bake on punks!

Really like the design but takes a bit to figure out temp and time to avoid burning or undercooking. I really wanted the design so I stuck with it. Price is good

making awesome short bread!