((Nicholas, I hope this might be close to the recipe you are wanting. Looks to me like you could easily roll these in chocolate sprinkles. Happy Baking))


SCOTTISH SHORTBREAD WITH 7 VARIATIONS

Makes about 5 dozen 1 1/2-inch or 3 6- to 7-inch
cookies

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon grated orange zest, optional
1/3 cup cornstarch
1 2/3 cups all-purpose flour

In large mixing bowl, beat butter, powdered sugar,
vanilla, salt and orange zest until light. Fold in
cornstarch, then flour, 1/2 cup at a time, blending well
after each addition. Dough will be extremely soft.
Spoon dough onto the center of a 16-inch length of
plastic wrap. Fold long sides of plastic over dough.
With palms, roll wrapped dough to form a log about 14
inches long and 1 1/2 inches in diameter. Twist ends of
plastic wrap to seal. Refrigerate or freeze until firm, 1
to 4 hours.

Or, to make large shortbread rounds: Before
refrigerating, divide dough into 3 equal portions. Press
each third evenly over bottom of a lightly buttered
8-inch pie pan. You can also form dough into 3 6- to
7-inch circles on lightly buttered baking sheets (2 on 1
sheet, 1 on the other). Refrigerate 1 hour. Score each
circle into 8 wedges. Using the tines of a fork, prick the
circles all over at 3/4-inch intervals. If desired, notch
the edges of each circle with 1-inch-long slits, 1/4 inch
apart. Preheat oven to 300 degrees F. Remove dough
logs from refrigerator; unwrap. Cut chilled dough into
1/4-inch slices. Arrange, 1 inch apart, on ungreased
baking sheets. If making large shortbread rounds,
remove them from the refrigerator 5 minutes before
baking.

Bake 15 to 20 minutes (a few minutes longer may be
necessary for the large rounds), or until pale golden.
Cookies are very fragile. Use a metal spatula to
carefully remove individual cookies from the baking
sheets; cool on racks. Cool large racks in pans or on
baking sheets. Store in an airtight container at room
temperature 1 week; freeze for longer storage.

Variations:
Nutty Shortbread: Add 3/4 cup ground toasted
almonds, pecans, walnuts or hazelnuts with flour. If
desired, sprinkle top of unbaked shortbread with
chopped nuts; press lightly onto surface.

Chocolate Shortbread: Increase powdered sugar to 1
cup. Substitute 1/2 cup unsweetened cocoa powder,
preferably Dutch process, for 1/3 cup flour.

Spiced Chocolate Shortbread: Add 1/2 teaspoon each
ground cinnamon and ground nutmeg to dry ingredients
for Chocolate Shortbread.

Spicy Shortbread: Add 1 teaspoon ground cinnamon
and 1/2 teaspoon each ground nutmeg and ground
allspice with flour.

Chocolate-Dipped Shortbread: Melt 6 ounces
semisweet chocolate with 2 teaspoons vegetable oil;
cool until warm. Dip each cookie halfway into melted
chocolate. Place dipped cookies on a waxed
paper-lined baking sheet; refrigerate until chocolate is
set.

Shortbread Sandwiches: Spread about 1/2 teaspoon
seedless raspberry (or your favorite) jam on the bottom
of one shortbread cookie. Top with a second cookie.

Chocolate-Dipped Shortbread Sandwiches: If desired,
dip shortbread sandwiches halfway into melted
semi-sweet chocolate