On 2/1/2021 at 6:44 PM, Jim D. said:
@kriirk, earlier in this thread, in your discussion of the NYT shortbread recipe, you stated that one should not make rounds from it: "Please also note that low flour content means non-suitable for making 'rounds.'"
Can you explain why this is true? I ask because I often make round cookies from shortbread and have had some difficulty with them and am always looking for a solution.
Sure. Only the flour provides structure/shape in this recipe. Without enough flour, the dough becomes liquid at some point as heat rises, and the 'round' will flatten and look more like a small pool.
Edit - looking at your photo, it looks more like the cause was air bubbles inside the dough.