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.
Yields
48 Cookies