Ingredients:
4 Cup(s) All-purpose flour
1 Cup(s) Light brown sugar
1 Pound(s) Unsalted butter |
Directions: 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 1/8-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.
|
