Press the remaining dough into the bottom of the pan in an even layer. Spread the preserves in an even layer on the dough, keeping it 1 cm from the sides of the pan. Roll out the chilled dough half between 2 sheets of wax paper to a 9 x 30 cm rectangle and press this dough into the pan. 3. Bake until golden brown, about 1 hour. Place pan on a wire rack and cut the shortbread into 1 x 4 cm bars, leaving them in the pan to cool completely. Remove to tightly covered containers and store in a cool place. "Special Occasions" John Hadamuscin ----