Shortbread

Chef mariajane's Note:

You can hardly go anywhere in Great Britain without running into this grand staple. It is legendary in its traditional form, but "COOKIES" decided to come with some variations, too, for adventuresome shortbread lovers - enjoy!!

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Yield: 8 wedges

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/2 cup cold butter
• 1 teaspoon vanilla extract
• nonstick spray coating
• sifted powdered sugar (optional)

Directions:

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