Hi Mikki, powdered sugar, also called confectioner's or icing sugar, isn't the same thing as baker's sugar, also known as super fine sugar. I haven't tested this recipe with granulated or super fine sugar, so I can't predict how it will behave... the texture of the cookies will be more sandy/gritty with a granulated sugar than with powdered sugar.

Hi Carmie, I’m sorry the dough was crumbly! It sounds like you might have had too much flour. Did you use a kitchen scale or dry measuring cups to measure your flour? If you used a dry measuring cup, it’s possible that you packed the flour into it more than I would. I usually recommend to spoon the flour into the cup, then level, without tapping or packing it in. Hope that helps!

The dough is way too crumbly and did not kneed out well

Hi Josefien, I'm sorry you had trouble. I double checked the recipe and the amount of butter is correct (as is the other ingredients). Did you make sure to chill your dough? Chilling firms up the butter making the dough easier to roll. If you find the dough is still too soft after chilling 30 minutes, chill longer. Hope that helps! Let me know how it goes!

There is waaayyyy too much butter in this dough... It was really soft and I was unable to roll it out 🙁

Hi, Thank you for your comment. I think you should be able to see the conversions for the ingredients, which should now appear in grams and in cups. I hope this helps and is clear! If you have other questions, please do not hesitate!

Easy recipe to follow and the dough came out nicely. I was able to roll them out and use a new cookie cutter/Valentine stamp that allows me to put jam in the middle of the dough before baking. The shortbread cookies are so adorable and do not spread to much and lose its stamp shaped. Thanks for sharing this recipe.