Here's the recipe:
Pink Piccadilly Shortbread
1 cup flour (AP)
1/4 cup rice flour (I use Bob's Red Mill White Rice Flour)
1 stick salted butter (left at room temperature for about 20 minutes)
1/4 cup Extra Fine Granulated Sugar (I use Dixie Crystals brand)
Preheat oven to 350 degrees.
Sift the dry ingredients. Into the bowl of a mixer with paddle attachment, add butter and
sugar and mix until combined. Add flour mixture and mix until it all comes together and becomes a soft pliable dough.
For the traditional triangles, form the shortbread into a round or press it into a greased round cake pan or mold; prick the dough with a fork in a decorative pattern to let it expand while cooking, and bake the round for 45 minutes to an hour, or until lightly golden (if you want to slice after it comes out of the oven). The way I do it is to slice the round into triangles before baking and separate them on the cookie sheet. Slice the round first in half, then slice each half into halves. Now slice each quarter in half. Make sense? In essence, you will have 8 large triangles.
Now, when I want to have smaller triangles, I divide the dough into 2 pieces and make 2 smaller rounds, and go from there. You have to adjust your cooking time according to the size of your cookies. Smaller cookies obviously, will take less time. The cookies I baked today took about 18 minutes to bake.
This recipe made 30 cookies, using my small fluted rectangular cookie cutter. (15 sandwich cookies). After I cut out the 30 cookies, I used a tiny heart shaped cutter and cut a heart out of the middle of half the cookies. After they baked and cooled, I sandwiched them with some of the buttercream.
Everyone's oven acts differently, so just keep an eye on your cookies, and when they begin to color, they are probably done. I remember the electric oven I used to have always ran 25 degrees too hot, so I had to adjust everything I baked accordingly.