Psiguyy said:Ishbel's method has definitely improved my standard shortbread recipe. Using the KA to cut in the butter at the end instead of creaming with sugar first is also a lot easier. The butter came straight out of the fridge. Didn't have to wait for it to come to room temp so it could be creamed.
And it improved mine, as well! I made the same change as you, psiguyy and really noted the improvement in the texture.
And Goodweed, your "happy accident" in cooking temps is something I also played aroud with here over the holidays to the same end result!
Thanks to all for the tweaks to shortbread!