Shortbread

Directions

1. 1
   In a medum mixing bowl, stir together the flour, sugar, and salt.
2. 2
   (for shortbread variations, adjust the flour mixture as directed).
3. 3
   Cut in butter till mixture resembles fine crumbs.
4. 4
   Sprinkle with vanilla.
5. 5
   Form the mixture into a ball and knead till smooth.
6. 6
   Spray a wooden or ceramic shortbread mold with non stick spray coating, Firmly press the dough into the mold.
7. 7
   Invert the mold over a lightly greased cookie sheet and tap the mold lightly to release the dough onto the cookie sheet (If necessary, use a knife to pry the dough out of the mold.)
8. 8
   Or pat the dough into an 8-inch circle on a lightly greased cookie sheet, With a fork, prick dough deeply to make 8 or 9 pie-shaped wedges.
9. 9
   Bake in a preheated 325F oven for about 25 minutes, or till center of shortbread is set.
10. 10
    While still warm, cut molded shortbread into wedges or cut hand-shaped shortbread along the perforations; remove shortbread from cookie sheet and cool completely on a wire rack.
11. 11
    If desired, sprinkle wedges with powdered sugar.
12. 12
    VARIATIONS:
13. 13
    Lemon or Orange Shortbread: Add 2 teaspoons finely shredded lemon or orange peel to the flour mixture; omit the vanilla and and add 1/4 teaspoon lemon or orange extract.
14. 14
    Pecan Shortbread: Stir 1/4 cup ground toasted pecans or walnuts in with the flour mixture.
15. 15
    Mocha Shortbread: Stir 2 Tablespoons unsweetened cocoa powder and 1 teaspoon instant coffee crystals in with the flour mixture.