Doubled the butter, ruined my almond shortbread
I wondered why the dough needed to be spread in the pan and I even chilled it instead of checking my recipe/questioning the lack of flour. I cooked it for awhile, but of course it isn't setting up at all. I've now poured it into a bowl, it is very soft. I suppose I'm going to try to add more flour and see what happens, but I wanted to see if this has happened to anyone else here.