Melt-in-Your-Mouth Shortbread

I have now made these twice. I used the tips QueenJeanna provided and they turn out perfectly every time. I will definitely make these over & over!

I put the dough through my cookie press onto my cookie sheet and then chilled them for a half hour before baking them. They turned out great.

This recipe FAILED, first there was not enough butter to make batter.I added more butter twice. Tried to cook it and it turned into a cake not cookies. Tasted like sweet fat.I will not try this one again.

They turned out great. I cooked them at 350f for about 7 minutes.

Perfectly whipped and melt in your mouth just like the recipe says. I pipe the dough onto parchment lined cookie sheets. Sometimes I drizzle chocolate, sometimes I use sprinkles but they are really good on their own!

Perfectly whipped and melt in your mouth just like the recipe says. I pipe the dough onto parchment lined cookie sheets. Sometimes I drizzle chocolate, sometimes I use sprinkles but they are really good on their own!

I added a bit of desiccated coconut to half of the batter. This recipe was easy to use.

This recipe is super easy. I pressed guava paste into the centers before cookie, adding that flavor reminds me of the Hawaii. The family LOVED these. As others stated the cookies crumble easily when first out of the oven. In order to prevent them from breaking I cooked them on parchment paper and slid the whole paper to the cooling racks. Once they cool they are still somewhat delicate, you must pack in a box if transporting anywhere. They are likely to crumble in ziploc bags.