| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Cookies, Holiday | 48 | Cookies | |
INGREDIENTS
| 4 | c | All-purpose flour |
| 1 | c | Light brown sugar, packed |
| 1 | lb | Unsalted butter; softened |
INSTRUCTIONS
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. Source: Chicago Tribune, December 4, 1996 Posted to MM-Recipes Digest V3 #339 From: Linda Place <placel@worldnet.att.net> Date: Wed, 11 Dec 1996 04:11:46 +0000
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