1990 3rd Place: Shortbread Sheep

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.