This recipe came with a shortbread cookie pan, which is a very heavy ceramic, about 9" by 9". But the recipe should work on any pan about that size.

Cream the butter until it is nice and light. Cream in the powdered sugar, the grated orange peel and the spices.
Now work in the flour.
Knead the dough on an unfloured board 
until smooth.
Spray the shortbread pan very lightly with a non-stick vegetable oil spray.
Firmly press the dough into the 
shortbread pan.
Prick the entire surface with a fork, and bake the shortbread right in the pan at 325° for about 30 -35 minutes, or until lightly browned.
Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan. 
Cut the shortbread into serving pieces while it is still warm.