Instead of patting the dough into pan, scoring it, and cutting it later- the traditional way of preparing shortbread- I cut the unbaked dough into coins using a cookie cutter. It was an effort in portion control and thankfully worked out for the best. I brought them to work and they were devoured in minutes! They may have been small, but everyone got a little taste of 'em.
Classic Shortbread - from FOOD NET. MAGBeat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.
Next I need to make Martha Stewart's Peppercorn Shortbread studded with pink & green peppercorns. Simply gorgeous! Enjoy... :)