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1
In a medum mixing bowl, stir together the flour, sugar, and salt.
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2
(for shortbread variations, adjust the flour mixture as directed).
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3
Cut in butter till mixture resembles fine crumbs.
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4
Sprinkle with vanilla.
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5
Form the mixture into a ball and knead till smooth.
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6
Spray a wooden or ceramic shortbread mold with non stick spray coating, Firmly press the dough into the mold.
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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.)
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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.
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9
Bake in a preheated 325F oven for about 25 minutes, or till center of shortbread is set.
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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.
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11
If desired, sprinkle wedges with powdered sugar.
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12
VARIATIONS:
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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.
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14
Pecan Shortbread: Stir 1/4 cup ground toasted pecans or walnuts in with the flour mixture.
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15
Mocha Shortbread: Stir 2 Tablespoons unsweetened cocoa powder and 1 teaspoon instant coffee crystals in with the flour mixture.
