Three-way shortbreads

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: THREE-WAY SHORTBREADS
  Categories: Cookies, Ethnic
       Yield: 6 servings
  
    1.25 c  All-purpose flour                3.00 tb Sugar
    0.50 c  Butter                         
  
   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-inch 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 seperate wedges. Prick each wedge with a fork, making a
   design. Bake at 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-inch balls.
   Place balls 2 inches 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 teaspoon 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 teaspoon apple pie spice to the flour
   mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
   Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
   Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2
   1/4-inch squares. Cut each square diagonally to make triangles. Cool in
   pan.  Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl
   combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
   Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling
   consistency.
   
   Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91
  
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