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1996 2nd Place Winner Shortbread Cookies



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.
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