1996 2nd Place Winner: Shortbread Cookies
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.
Yield
48 servingsPrep
5 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | cup |
brown sugar
light, packed |
*
|
| 1 | pound |
butter
unsalted, softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 453.6 | g |
butter
unsalted, softened |
|
Directions
Heat oven to 325℉ (160℃). 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 ⅛ 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.
