1 1/4 c  All-purpose flour

      3 tb Sugar

    1/2 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