*  Exported from  MasterCook  *
 
                            CHRISTMAS SHORTBREAD
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Holiday                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Butter
      1/2   c            Sugar
    1       t            Vanilla extract
    2       c            Flour
    2       pn           Salt
 
   Preheat oven to 350.  Cream butter, sugar, and vanilla
   until light and fluffy.  Mix flour and salt, then beat
   into butter mixture until thoroughly blended, to make
   a soft dough.
   
   To make bars: on work surface dusted with flour, pat
   dough into rectangle 1/2 thick, 2 wide, and about
   17 long.  Use knife or fluted pastry cutter to cut
   into 1 bars.  Use spatula to transfer bars to
   ungreased cookie sheet, leaving 1 between bars.
   Prick each bar with fork several times. Bake for 20-25
   minutes, until lightly colored. Do not overbake; the
   bars should not brown.  Let cool on cookie sheet for
   one minute, then carefully transfer to wire racks to
   finish cooling.
   
   To make wedges: Dust your hands and ungreased cookie
   sheet with flour. Pat dough into ball. Pat ball into
   flat disk about 1/2 thick and 7 in diameter on
   cookie sheet. With edge of plastic ruler dusted with
   flour, mark disk in 8 wedges, cutting about halfway
   through dough, and prick dough all over and crimp
   edges with fork.  Bake for 30 minutes, then take
   cookie sheet out and cut through shortbread on marked
   lines.  Return shortbread to oven for five more
   minutes.  Let wedges cool on cookie sheet for one
   minute, then carefully transfer to wire racks to
   finish cooling.
   
   Nut Shortbread: add 1/4 c finely chopped toasted
   pecans, almonds, walnuts, or hazelnuts to flour
   mixture.
   
   Chocolate Chip Shortbread: add 1/4 c miniature
   semisweet chocolate chips to flour mixture.
   
   Orange-Chocolate Chip Shortbread: add 1 t grated
   orange rind and 1/4 c miniature semisweet chocolate
   chips to flour mixture.
   
   Lemon Shortbread: add 1 t grated lemon rind to flour
   mixture.
   
   Source: _The Christmas Kitchen_ by Lorraine Bodger MM
   by Sylvia Steiger, THE.STEIGERS on GEnie, 71511,2253
   on CI$, GT Cookbook echo moderator at net/node 004/005
  
 
 
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