Three-Way Shortbreads

Directions

1. 1
   In a large mixing bowl stir together the flour and sugar.
2. 2
   Cut in butter until mixture resembles fine crumbs.
3. 3
   Form mixture into a ball and knead until smooth.
4. 4
   Follow the directions below for any desired shape.
5. 5
   SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle.
6. 6
   For scalloped edge, with forefinger and thumb of the other hand.
7. 7
   Using a sharp knife, cut the dough circle into 12 to 16 pie - shape wedges.
8. 8
   Do not seperate wedges.
9. 9
   Prick each wedge with a fork, making a design.
10. 10
    Bake at 325F (160C) oven for 25 to 30 minutes or just until edges are light brown.
11. 11
    While warm, re-cut wedges.
12. 12
    Remove from pan; cool on a wire rack.
13. 13
    THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
14. 14
    Place balls 2 inches apart on an ungreased cookie sheet.
15. 15
    Using your thumb, press an indentation in the center of each cookie.
16. 16
    Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden.
17. 17
    Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation.
18. 18
    Cool completely, then remove cookies from cookie sheet.
19. 19
    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.
20. 20
    Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
21. 21
    Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
22. 22
    Bake in a 325F (160C) oven for 23 to 25 minutes.
23. 23
    While warm, cut into 16 2 1/4 inch squares.
24. 24
    Cut each square diagonally to make triangles.
25. 25
    Cool in pan.
26. 26
    Drizzle with Vanilla Icing.
27. 27
    VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
28. 28
    Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency.