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 minIngredients
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.
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