Ingredients: 2 cup Unsalted softened butter 1 cup Sugar 4 cup Flour 1/4 tsp Salt
Directions:1 Preparation time: 25 minutes cooking time: 20 to 25 minutes 2 Cream butter and sugar in large mixer bowl until light and fluffy. 3 Beat in flour and salt. 4 Knead the dough briefly until smooth. 5 If dough is too sticky, add a bit more flour. 6 (dough can be refrigerated up to several days; soften slightly before shaping cookies). 7 Heat oven to 325 degrees. 8 Have ungreased baking sheets ready. 9 Pat half of the dough out on lightly floured surface to ? -inch thickness. 10 Use cookie cutters to cut out desired shapes. 11 Place cookies 2 inches apart on baking sheets. 12 Bake until light brown on edges, 20 to 25 minutes. 13 Cool on wire racks. 14 Note: the sheep cookie cutter used by koenig is a hallmark cutter that is no longer available. 15 A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife. 16 third prize went to betty j. 17 Koenig, of hammond, ind., for her recipe for shortbread cookies in the shape of sheep. 18 Betty uses a sheep cookie cutter to make these cookies. 19 She suggests using your fingertips to dimple the dough to resemble their wooly coats. 20 If desired, a small piece of chocolate can be used for eyes after baking. 21 Chicago tribune, december 13, 1990?From the chicago tribune third annual food guide holiday cookie contest |