---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Three-Way Shortbreads
 Categories: Cookies, Ethnic
      Yield: 6 servings
 
   1 1/4 c  All-purpose flour
     1/2 c  Butter                         
   3     tb Sugar
            Vanilla icing:
     1/2 c  Powdered sugar; sifted
     1/4 ts Vanilla extract
   2     ts Milk; up to 3 ts
 
  In a large mixing bowl stir together the flour and sugar. Cut in
  butter until mixture resembles fine crumbs. Form mixture into a
  ball and knead until smooth. Follow the directions below for any
  desired shape.
  
  Shortbread wedges:

  On an ungreased cookie sheet pat or roll dough into an 8" circle.
  For scalloped edge, with forefinger and thumb of the other hand.
  Using a sharp knife, cut the dough circle into 12 to 16 pie-shape
  wedges. Do not separate wedges. Prick each wedge with a fork,
  making a design. Bake in 325 degrees F oven for 25 to 30 minutes or
  just until edges are light brown. While warm, re-cut wedges. Remove
  from pan; cool on a wire rack.
  
  Thumbprints:

  Prepare dough as directed; shape dough into 1" balls.  Place balls
  2" apart on an ungreased cookie sheet. Using your thumb, press an
  indentation in the center of each cookie. Bake in a 325 degree F
  oven about 18 minutes or until bottoms are light brown and wedges
  are slightly golden. Immediately spoon 1/2 ts fruit preserves (such
  as cherry, strawberry, or peach) into each indentation. Cool
  completely, then remove cookies from cookie sheet.
  
  Pecan spice shortbread:

  Prepare the dough as directed, except substitute brown sugar for
  the sugar and add 1 ts apple pie spice to the flour mixture. Pat
  the dough into an ungreased 9x9x2" baking pan.

  Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into
  dough. Bake in a 325 degrees F oven for 23 to 25 minutes. While
  warm, cut into sixteen 2-1/4" squares. Cut each square diagonally
  to make triangles. Cool in pan.  Drizzle with Vanilla Icing.

  Vanilla icing:

  In a small mixing bowl combine powdered sugar and vanilla extract. 
  Stir in enough milk to make an icing of drizzling consistency.
  
  Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91
 
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