I make shortbread frequently, and I will say that these cookies are definitely -not- shortbread cookies. They taste like shortbread, but the butter to flour ratio leans on the butter side, they act much more like a drop cookie than a shortbread. If you're planning to make festive prints or patterns with your press or cutters, try a different recipe.
They are a good, no fuss alternative to traditional shortbread.
My experience with the procedure:
The dough forms crumbles at the beginning like shortbread. The color lightens and it becomes more "fluid" when enough air has been introduced. Just keep whipping, you'll be hard pressed to hurt them. Slow/stop your mixer every minute or so and scrape down the bowl with a spatula to make sure the air-introduction is relatively uniform. When it's done, it will be about the consistency of a nice buttercream frosting. You can get fancy with your piping tools instead of cutters or a press.
Shortbread cookies, in my experience, are always a little delicate. I've made big ones before and you always get a few breaks, but there are generally enough people around the house to dispose of them.
Someone mentioned the "puffy" cookies in the picture. I think those are either a different recipe, or the person who made them tweaked this recipe by added flour to bring the ratio closer to traditional shortbread (generally 3-4 cups flour per cup of butter). I don't think this recipe cannot produce cookies like that.
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I make shortbread frequently, and I will say that these cookies are definitely -not-...