Sorry to hear you didn't enjoy, though that's not a response I have had in the many times we've made and shared these. Maybe it wasn't mixed in quite right? There are two main ways to make shortbread, one with corn starch for the slightly softer texture, and the other with just flour. You can always switch out the corn starch for additional flour if you are particularly sensitive to the starch taste (though I haven't really found you get the flavor).

You could, though I would recommend finely chopping them first as larger pieces are more likely to cause the cookies to crack. For this quantity, maybe around 2 tbsp?

So glad to hear you have been enjoying them! They are one we make regularly, too.

The dough isn't really suitable for piping, I don't think, as I wouldn't expect it to be soft enough. If you wanted to try, do so before chilling the dough then you'd need to chill them well before baking.

Can you pipe the dough in a piping bag instead of slicing them?

Great, so glad to hear you enjoyed and found them easy!

Sorry to hear they didn't work out but yes, weights are always more accurate, and especially a good idea with baking where it matters more (hence why I have put weights first here). If you want to let me know what happened I can maybe help troubleshoot. It may also be that they didn't chill long enough or the dough was mixed too much, as can be an issue sometimes.
On the cup-oz varying, as I mention in a reply to someone else, the "oz" is weight and different ingredients have different weights compared to their volume - sugar is more dense than cornstarch, for example, that's why the same weight has a smaller volume. (Ounces are generally weight unless you are talking about a liquid but the grams also clarify) But measuring the volume of some ingredients is tricky and can vary a lot, so weighing is definitely the way to go.

So glad you enjoyed, and agree digital scale definitely helps in baking!

I'm glad you enjoyed! Yes I appreciate the orange is very delicate, unfortunately orange zest just isn't that strong a flavor really. If you'd want it more distinctly orange flavored I'd suggest adding a little orange flavoring, but be aware this will make the dough a little softer (though that could be good on your other point). Depending how you measured the flour, it may be that the butter to flours ratio wasn't quite there (I always weigh for that reason with baking). The other thing is sometimes the dough needs to soften slightly to be a little easier to shape and cut, so maybe leave it out a minute before cutting.

Weight will always be more accurate, so that is always recommended. With volume, it can vary how much air is mixed in with eg flour and cornstarch. However most (myself included) recommend you spoon or pour into a measure rather than have it packed to be relatively consistent with the intended measure. Sugar is just a lot heavier and denser than cornstarch but I checked before adding the volumes that these are as close equivalent as they can - the cornstarch if anything should be slightly scant but still almost 1/2 cup. It is quite a delicate dough and you may need to press it together more than other cookie doughs before forming into a log. Sometimes such as if it's cold it can crack as you slice in which case I suggest can join over cracks with a knife. They do work out when baked, or at least should!

Hi Kathy, I have added in approx cup measurements for the flour, corn starch and sugar. Butter I'm assuming is clear enough as a stick, and the chocolate is different depending if it is melted or not, plus it's approximate anyway - you just want enough to dip in and will have some left. With baking, it's always best to weigh if you can as it is more accurate, but I understand many people are used to using cup measurements. I hope you make them and enjoy!

I can understand why, it has a bit of that going on flavor-wise, but with the delicious shortbread mixed in!

Thanks Sarah, I agree Bob's Red Mill has such fantastic products.

Thanks Ginny, the orange is subtle but works so well.

Thanks Sarah, they really are (although I'd make an excuse anytime)

Thanks Mary, I agree it's almost too good to be true!

Thanks, Meg. I know exactly what you mean, I am the same, and the additions here only make them more addictive!