1990 3rd Place: Shortbread Sheep
.
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter, unsalted
softened |
|
| 1 | cup |
sugar
|
|
| 4 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter, unsalted
softened |
|
| 237 | ml |
sugar
|
|
| 946 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream butter and sugar in large mixer bowl until light and fluffy.
Beat in flour and salt.
Knead the dough briefly until smooth.
If dough is too sticky, add a bit more flour.
Dough can be refrigerated up to several days; soften slightly before shaping cookies.
Heat oven to 325℉ (160℃).
Have ungreased baking sheets ready.
Pat half of the dough out on lightly floured surface to ½ -inch.
Use cookie cutters to cut out desired shapes.
Place cookies 2 inches apart on baking sheets.
Bake until light brown on edges, 20 to 25 minutes.
Cool on wire racks.
A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.
If desired, a small piece of chocolate can be used for eyes after baking.
