4 cup All-purpose flour
1 cup Light brown sugar, packed
1 lbs Unsalted butter, softened
1 The 2nd place winner in the chicago tribune"s 1996 annual holiday cookie contest, a simple brown-sugar shortbread from sandra petrille of naperville, illinois.
2 Heat oven to 325°F.
3 Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.
4 Divide dough into 4 pieces.
5 Roll out 1 piece of dough at a time on lightly floured surface to 1/16- to 1/8-inch thickness.
6 Cut out dough with cookie cutters.
7 Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes.
8 Remove to cooling rack.
9 Decorate as desired.