These cookies are labor intensive, but they are worth it! However, they are not that difficult to make. I followed others suggestions about refrigerating them and on average do so for 10-20 minutes. My first batch, which I chilled without the jam for roughly 15 minutes then I added the jam and put them back again for exactly 10 minutes to cool down the jam, came out perfectly round. The second batch which I assembled and chilled for exactly 10 minutes did flatten a bit. I want to think that it was the pan which is a light colored one which tends to get hotter than my dark ones....So I would say do the chilling in a 2 step approach first without jam for 10 minutes then fill them up and put them 5 to 10 minutes more in the fridge for optimal results. One thing I noticed was that I was having a hard time getting the dough to compact so I added 1 to 2 tbsp of water and VOILA! I could use my 1.5" scoop and ended up with exactly 36 cookies! My suggestion to mix the dough would be to use a pastry blender and use the butter straight out of the fridge but also cut them in small pieces. The temperature of the butter is the key for shortbread. If it is too warm, your shortbread won't come out right and will flatten out. Also add the extra 1/4 cup of flour to get them thicker and less prone to flattening out.
EDIT: I decided to try the recipe again following the recipe as is and the cookies came out a flat but not extremely. My recommendation is definitely go with the suggestions.
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These cookies are labor intensive, but they are worth it! However, they are not that difficult...