FAIL.
Well, not quite.
It’s been 20 years since I’ve made shortbread. It’s one of those things that’s so easy you think ‘Oh, I’ll make it next week.’ And then you never get to it. It’s so easy, there’s no way anyone could mess it up. I didn’t when I was making it before, after all.
Well, I couldn’t find my Little Scottish Cookbook. (In reality, I didn’t look for it.) So I grabbed a basic butter-sugar-flour recipe off the web. I just had to use my new(-ish) stand-mixer to cream the butter and sugar. I think way-back-when I used a fork or a whisk. I added the flour and wound up with a dry-ish mixture that looked like it should have been pie dough. Was it that dry 20 years ago? I don’t think so. I don’t remember. Nevertheless, I put it on the cutting board to make into a ball and to roll out. I floured my rolling pin and… the dough stuck. Ar? 
That’s never happened before.
Now, I should have kneaded the dough more. I knew that. But my brain disengaged and I returned it to the mixture and added 50% more butter. :smack: I had more of a batter than a dough. D’OH! I just dumped it into a 12" cast-iron skillet and smoothed it out and put it in the oven. You know it takes about ten minutes to bake shortbread, right? I took it out about an hour and a half later.
The good news is that the result tastes like shortbread. Not as dense as it should be, but the slices (I cut it into a dozen wedges) stay in one piece if I’m careful. So it’s not a total loss. Next time I’ll do it by hand, and not try any shortcuts.