Title: 1996 2nd Place Winner: Shortbread Cookies
Categories: Cookie Holiday
Yield: 48 Cookies

4	c	All-purpose flour
1	c	Light brown sugar, packed
1	lb	Unsalted butter; softened

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 By fatfree-request@fatfree.com on Jun 16, 1997

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