1996 2nd place winner shortbread cookies

Categories
Cookies
Holiday
Yield
48 Cookies
MeasureIngredient
4 cups All-purpose flour
1 cup Light brown sugar, packed
1 pounds Unsalted butter; softened

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.

1. Heat oven to 325'F. Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.

2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on lightly floured surface to 1/16- to ⅛-inch thickness. Cut out dough with cookie cutters.

3. Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as desired.

Source: Chicago Tribune, December 4, 1996 Posted to MM-Recipes Digest V3 #339 From: Linda Place <placel@...>

Date: Wed, 11 Dec 1996 04:11:46 +0000

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