Recipe - Three-Way Shortbreads

1 One fourth cup Allpurpose flour
One half cup Butter
3 tablespoon Sugar

From: "0000000ccccccc" wlockman@ra1.randomc.com

Date: Tue, 21 May 1996 22:31:40 +0000

In a large mixing bowl stir together the flour and sugar. Cut in butter
until mixture resembles fine crumbs. Form mixture into a ball and knead
until smooth. Follow the directions below for any desired shape.

SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an
8inch circle. For scalloped edge, with forefinger and thumb of the other
hand. Using a sharp knife, cut the dough circle into 12 to 16 pieshape
wedges. Do not seperate wedges. Prick each wedge with a fork, making a
design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until
edges are light brown. While warm, recut wedges. Remove from pan; cool on
a wire rack.

THUMBPRINTS: Prepare dough as directed; shape dough into 1inch balls.
Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb,
press an indentation in the center of each cookie. Bake in a 325 degree F
oven about 18 minutes or until bottoms are light brown and wedges are
slightly golden. Immediately spoon One half teaspoon fruit preserves (such as
cherry, strawberry, or peach) into each indentation. Cool completely, then
remove cookies from cookie sheet.

PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute
brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour
mixture. Pat the dough into an ungreased 9by9 by 2inch baking pan.
Sprinkle dough with One fourth cup chopped pecans; press nuts lightly into dough.
Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2
1/4inch squares. Cut each square diagonally to make triangles. Cool in
pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl
combine One half cup sifted powdered sugar and One fourth teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling
consistency.

Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91

Posted to Master Cook Recipes List, Digest #93