Yield: 48 Cookies
|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