It’s almost time to make desserts for the family pot-luck.
For cookies, I like to replace the white flour with whole-wheat flour: 1 cup white flour = 3/4 cup whole wheat. The w.w. cookies have better flavor.
Shortbread: The more lard or butter, the “shorter” the pastry. It becomes softer, more tender, and more crumbly, because the fat keeps the starch particles from sticking together. (Trinioler has a whole treatise on the subject.)