Anyone have a good shortbread cookie recipe that they'd like to share? The only one I could find is the citrus one in the recipe forum. Also, does anyone know if you can make cut out shortbread cookies (i.e. use a cookie cutter)? Thanks!

I posted a shortbread cuy-out cookie recipe here if you are interested:

http://www.cakecentral.com/cake-decorating-ftopicp-6136842-.html#6136842

Thanks for the recipe. I was wondering what is the recipe for the chocolate for the chocolate dipped ones. Do you just melt any type of chocolate in a double boiler and then dip? Do you need to add anything to it (i.e. milk)? Also, do you refrigerate the cookies after dipping them so that the chocolate will harden? Thanks!

You just melt the chocolate with nothing in it and just dip the shortbread into it.

If you temper your chocolate it will harden better and won't be dull.

Sorry, I have a few more questions...do you recommend storing the baked shortbread cookies in an airtight container? How long will they keep? If I dip them in chocolate, should they be refrigerated?

I'm fairly new at baking...what is the best way to "temper?"

marthastewart.com also has shortbread recipes on it. I want to try the "Great Aunt Annie'sTraditional Shortbread" recipe. I'm not sure if this link will work, but you could search it on her site.

http://www.marthastewart.com/recipe/great-aunt-annies-traditional-shortbread?autonomy_kw=shortbread&rsc=header_5

Short bread should be stored in a container something with a lid. I like to store mine in tins lined with parchment.

I would not leave it for much longer than a week to be honest. I find because of the high butter content it can spoil quicker than say a sugar cookie.

They can be frozen for up to 3 months but after defrosting I would recommend eating them withing a week.

I would not put shortbread in the fridge even with choc on them. They can be quiet delicate with all the ps in them. I live in a cool climate so I have no need to refridgerate them so I don't know what to recommend with warmer countries.

Tempering involves melting 2/3 of your choc too a certain temp and then adding the remainder 1/3 of your choc to cool down the choc.

Temps depend on what type choc you use dark, milk etc. google for further advice.

Here's the shortbread cookie recipe that I use. They are very rich and flaky. It is a cut-out recipe. I usually use seasonal cookie cutters and decorate them for holidays.

http://www.joyofbaking.com/shortbreads/shortbreadcookies.html

Thanks again for the shortbread cookie recipes. I decided to use the recipe that adonisthegreek1 posted. They are absolutely delicious! I am saving the other shortbread cookie recipes for future uses! My only problem is that some of my cut outs lost their "shape" after baking. Should I have let them chill longer in the refrigerator?

Thank you also for the tempering instructions. I will be dipping some of these cookies in semi-sweet chocolate and the others will be sandwiched with fruit preserves in the middle.

Chilling should do the trick. You can also cut your shapes ahead of time and store in airtight plastic containers between layers of baking paper for several days.
I do always do that since the arrival of small people as I can never manage to do the whole process in one go. This way I can roll and cut one day then bake later as time permits

Ok, thanks for the tip. Other than some of them losing their shape...I'm very pleased with the results! I will definitely let them chill longer next time. Thanks for everyone's help and input.

Yes, chilling them will make a big difference. If you roll them out in a disc and chill for several hours or as suggested cut them out then chill them several hours, they will not spread or lose their shape.