Ingredients: 4 cup All-purpose flour 1 cup Light brown sugar, packed 1 lbs Unsalted butter, softened
Directions: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. |