Hi Michele,
you could, but I have not done so with this recipe. I wonder if it would be better to try it with this recipe (https://www.biggerbolderbaking.com/peanut-butter-cookies-best-ever/).
Cookie butter recipes are here: https://www.biggerbolderbaking.com/homemade-cookie-butters/.
You will be experimenting, like a very bold baker!
Gemma

Love this recipe!! Could I add cookie butter to this recipe??

Hi Veronica,
you would need to change it a little.—————CHANGES
1 cup (8 oz/225 g) butter, softened—————–I think this will need to reduce as rice flour is not as absorbent as wheat flour. 4ozs/115g should be sufficient.
½ cup (2 oz/58 g) powdered sugar (sifted)———-Increase this to 3/4 cup 90g.
2 cups (10 oz/280 g) all-purpose flour————-240g/8.5 ozs rice flour + 1 tablespoon of cornstarch

You will need some water to get this mix together – about 60 ml/2 ozs -but add it gradually until the dough comes together, you may not need it all.
These will be quite white when baked, and actually different from shortbread, but should be delicious too.
Chill the dough in a sausage shape, slice, and bake at 180c/350F for about 10 – 15 minutes.
This will be an experiment for you, give it a go!
Gemma

I’m glad you liked these cookies. Thank you for the positive review.

So easy…so delicious! Thank you!

Thanks for sharing, Jim. I’ll look into your suggestion.
Gemma

Hi, Amanda!

How did your shortbread turn out? Hope you loved them!

Yes, the (3-2-1) ratio applies to cup measurements only. (Please refer to the paragraph “What Is A “3, 2, 1 Recipe”?)

Hope you enjoy other flavor shortbread on my website, too!

Happy baking!
Gemma

i use unsalted butter i think it works better