2 cup Unsalted softened butter
1 cup Sugar
4 cup Flour
1/4 tsp Salt
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