1996 2nd Place Winner: Shortbread Cookies Recipe
Yield: 48 CookiesRecipe by luhu.jp
Ingredients:
4 cup: All-purpose flour,
1 cup: Light brown sugar, packed
1 lbs: Unsalted butter, softened
Directions:
The 2nd place winner in the Chicago Tribunes 1996 Annual Holiday
Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille
of Naperville, Illinois.
1. Heat oven to 325F. 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
Source from luhu.jp
Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille
of Naperville, Illinois.
1. Heat oven to 325F. 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
Source from luhu.jp