Oh my god….made these tonight. So. Damned. Buttery. Loved them. Funny, I trained as and worked for years as a pastry chef but I’m not sure I ever shaved dough. Now thinking of lots of various applications. So, so good. Thank you for sharing this!
I make a version of these using a rhubarb filling–amazing! The tart rhubarb sets off the rich shortbread nicely. I got the recipe from Baking with Julia. Mmmm…too bad I have to wait for spring and more fresh rhubarb!
I know this is an old post, but I made these for the first time today and they are fantastic. Honestly, I’m dreaming about when I can eat another one.
Although I did laugh out loud at “16 cookies” (I cut them to 64 and it’s still a sizable cookie). Happy holidays!