As mentioned in the recipe, add more butter if needed.
Kathy, Guest from: Canada
2008 Nov 29
Most traditional shortbread recipes have the proportions of 1:2:4 for sugar, butter, flour.rnSo usually it's 1 cup powdered sugar, 2 cups butter, 4 cups flour. Add LOTS more butter to make this recipe work!
David Wilde, Guest
2008 Nov 30
What ever happened to adding cornstarch?? * 1/2 cup cornstarch * 1/2 cup icing sugar * 1 cup flour * 3/4 cup butter, softenendmake sure the butter is at room temperature! Use margerine for much smoother texture, I mix half marg half butter for nicer flavour n texture mix. The secret is out!
Laura, Guest from: Ottawa, Canada
2008 Dec 13
Kathy: this recipe has those proportions, exactly, which makes it perfectly traditional.In my experience, shortbread can't be rolled, but is pressed into a pan. (It can have cornstarch, but never eggs.) Yes, it's a dry, powdery mix -- but it's supposed to be. Don't try to make cookies out of them. Make squares, and it'll work!
Annie, Guest
2011 Jan 15
The recipe will work better if you but a portion of the butter in the microwave. Melt it until it's watery.
