let me try that again. my shortbread is too crumbly - I pressed it into a roll last nite and this am when I cut it it crumbles. Can it be salvaged?

It most definitely could I think, but I guess what you add depends on how you are planning to fix the dough. If you're using a food processor, it would be very convenient for you to add an uncooked egg yolk as a binder (also adds richness), but otherwise perhaps a high-fat sour cream would work as it does in shortcrust pastry.

Sounds like it's on the dry side. I would add more softened butter to the dough, maybe one or two tablespoons. I would knead it in and chill the dough again. Good luck!