Shortbread Cookies (1996 2nd Place Winner)

Cookie & Bar

Difficulty: Easy Servings: 48 Source:

Ingredients

4 cups All-purpose flour

1 cup Light brown sugar packed

1 lb. Unsalted butter softened

Directions

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

Divide dough into 4 pieces. Roll out 1 piece of dough at a time on lightly floured surface to 1/16- to 1/8-inch thickness. Cut out dough with cookie cutters.

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.

Notes

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.

Source: Chicago Tribune, December 4, 1996

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