Bring on pretzel power by making this variation from Martha Stewart Oct. 2011. "Half cookie, half pretzel hybrid. Broken pretzels are worked into the dough. Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars." Posting for safe keeping. Think it would be nice on appetizer assortment. Reviewers say dough is bit crumbly, so added vanilla and more butter. Easy to bake too long so need to be careful and if you use a 9 X 9 inch pan the reviews there say the bars are too THIN. They specify twisted salted miniature pretzels, but aren't all pretzels salted? And think the shape would not matter except for appearances. This shortbread can be stored at room temperature for up to 1 week. Time includes 1 hour cooling time. Another use for leftover pretzels.