I love shortbread almost more than anything. I just read a recipe that seems like a travesty - with softened butter!!
I thought the whole point of shortbread was that the butter must be kept as cold as possible and cut into the flour, not mooshed into it, which is why shortbread is a winter treat.
My recipe is in my head: 4 parts flour, 2 parts butter, one part sugar. Sometimes I have substituted a bit of rice flour for wheat flour - but only up to 1/2 cup or so.
Anyone else have ideas on the proper way to make shortbread?