SC - Shortbread help, please

[Peters, Rise J.]

>>Another possibility, and probably the simplest, is to be sure you use
the right amount of butter for the other ingredients. Other options
include substituting non-glutinous flours for some part (up to around
15%) of the total wheat flour. Rice flour, cornstarch, etc. Barley
flour, if you can get it, is excellent for this.

How about ground nuts of some kind, since that's what I have on hand?

My current plan:

(1) Add a little more fat
(2) Use a little less flour
(3) Mix gently by hand
(4) Cook more briefly
(5) If all else fails, go to the store for slice-and-bake

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