Recipe: Pat-In-The-Pan Shortbread with Variations

PAT-IN-THE-PAN SHORTBREAD

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 325 degrees F.

Measure butter into a medium-size mixing bowl. Using a wooden spoon, beat sugar and salt into butter until well blended. Beat flour into butter mixture in 2 batches.*

Pat dough into an ungreased 8-square-inch baking pan. Press edges down evenly. Using a fork, pierce dough ever 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. 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.

*SHORTBREAD STIR-INS:

After all the flour has been added, stir in:

-1/2 cup white or dark chocolate chips
-100-g package 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

Makes 15 bars
Source: Chatelaine Magazine