Hi Cyn, here's the shortbread recipe for you and yes, you can use your cookie roller!
Shortbread Cookies
From Better Homes & Gardens 1992
1-1/4 cups flour
3 tbl sugar
1/2 cups butter, softened
Milk and coarse sugar, optional
In medium bowl stir together flour and sugar. With pastry blender or fork, cut the butter in until it resembles fine crumbs then starts to cling. Form into a ball and knead together lightly in the bowl for one minute for good cohesiveness. On lightly floured surface roll to 1/4" thickness. Use desired cookie cutters, re-rolling trimmings as necessary. If desired, brush with a little milk and sprinkle with coarse sugar for decoration. Arrange on UNgreased cookie sheet and bake at 325 degrees for 14-16 minutes or until bottoms just start to brown. Remove to wire racks to cool.
2. To make Scottish-style shortbread wedges: Prepare dough as directed. On ungreased cookie sheet, pat dough into an 8” circle. Cut circle into 16 -shaped wedges - don’t separate. Brush with milk and sprinkle with sugar if desired. Bake at 325 deg. for 20-25 minutes or until bottom just starts to brown and center is set. Cut into wedges again while warm. Cool on cookie sheet for 5 minutes then remove to wire rack. Makes 16 wedges.
