Alex Rast > wrote:

> 6 tbsp. Superfine Confectioners' Sugar

What about standard sugar? Why 'Superfine'?

> 1 Vanilla bean

Can you use Vanilla extract?

> Mix it the flour, stirring until the
> resulting mixture is in pea-sized balls. Mix in the cocoa, stirring intil
> the mixture changes from a sandy consistency to a more clumping consistency
> (be patient. The may take a while.)

Do you have to hand stir or can you use beaters?

> Make sure the ball is smooth and uniform and roll out on an
> unfloured board to 1.5- 2 inch thickness. [For pie crust you'll want to
> roll it out about 1/4" thick then drape in the dish]

So you place it into the pie plate and then place the pie plate into the
oven?

> Cut into whatever
> shape you desire and place on an ungreased metal cookie sheet. Bake for 20
> minutes and allow to cool long enough that the shortbread is not too
> fragile (10 minutes should do it) then transfer to a plate or wax paper and
> allow to cool completely.

I assume that since it is already in the pie place (or is it?), this
step is irrelevent.




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