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