Resting the cookie dough and refrigerating it is important for the shortbread to have the right texture and to ‘keep its shape’. Since these cookies are buttery, not refrigerating them would make them ‘spread out’ while baking.
Avoid adding too much flour while dusting and rolling out the dough. Also don’t roll out the dough too thin.
The shortbread cookie dough can be kept refrigerated for about a week to 10 days or frozen for upto a month. To avoid the dough from drying out wrap with cling film or keep it in a zip lock pouch.
These cookies can be made with wholewheat flour too. Use a little less flour in this case. The taste and texture will vary but it shall be tasty nevertheless.
Hope you enjoy these.