For some reason, I can see the photos this time, and it usually works the opposite way. I do have a couple of mini muffin pans - one is nonstick and they other one is terrible for sticking, and I might have thrown it away. I also have three 3" diameter mini tart pans, but those would not make bite sized tarts. I've made the chocolate filling recipe several times over the years, but with less sugar.

I've used that website for sometime now-some good recipes on there that I have tried and we have enjoyed.

Everyone has their own way. I learned to bake shortbread from my Scottish Grandmother and my Scottish Mom. They always chilled their dough so I follow in their tradition. I only chill the dough for shortbread, dough that has to be rolled and when I make pie crust. I make the melting moments or whipped shortbread recipe using cornstarch, icing sugar, flour and butter when I want something really soft but I prefer the crispier shortbread using rice flour and fine sugar. Either recipe, buttery shortbread sure does taste good. I watched an episode of Cooks Country or America's Test Kitchen and they used ground up rice krispies to make their shortbread crispier. I might try that if I ever run out of rice flour. I always have rice krispies on hand to make rice krispy squares

Mine are exactly 1/4 inch thick and are baked at 350 F. My husband made me two 1/4 inch sticks to use for rolling cookies; I put the dough on a floured surface, position the sticks on each side, roll with the rolling pin. the sticks act as guides for the thickness and so the cookies are perfect and uniform every time. I also watch carefully so the shortbread doesn't get too well cooked. My recipe says about 5 minutes at 350F but they are usually done a little bit sooner.