Pat-in-the-Pan Shortbread
Contributed by Diane S.

Recipe By     : Chatelaine Magazine
Serving Size  : 1    Preparation Time :0:00
Categories    : Christmas                        Dessert:Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           unsalted butter -- at room temperature
     1/2  cup           sifted icing sugar
     1/2  teaspoon      salt
   1 1/2  cups          cake-and-pastry flour

Preheat oven to 325F.  Measure butter into a medium size bowl.  Using a
wooden spoon, beat sugar and salt into butter mixture in 2 batches.  Pat
dough into an ungreased 8-square-in baking pan.  Press edges down evenly.
Using a fork, pierce dough every inch or so.  Bake until edges are golden,
about 30 to 35 minutes.  Cool in pan set on a rack for a couple of minutes
then cut into squares or bars.  Gently transfer cookies to a rack to cool
completely.  Makes 15 bars

Shortbread Stir-ins

After all the flour has been added, stir in:
-1/2 cup white or dark chocolate chips
-100g pkg coarsely chopped hazelnuts or almonds or 1 cup shelled pistachios
-1/2 cup toasted flaked coconut
-Finely grated peel of 1 lemon or of 1 orange