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| Home -> [Bakery, Cookies & Bars, Desserts, Holidays, Pastry] -> [1996 2nd place winner: shortbread cookies Recipe] |
1996 2nd place winner: shortbread cookies
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| Artist: |
_ |
Yield: |
48 |
| Categories: |
Bakery, Cookies & Bars, Desserts, Holidays, Pastry |
Rating: |
0 |
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Ingredients:
| 4
| cup | All-purpose flour | | 1
| cup | Light brown sugar, packed | | 1
| lbs | Unsalted butter, softened |
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Procedures:
| 1 | 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. | | 2 | Heat oven to 325°F. | | 3 | Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes. | | 4 | Divide dough into 4 pieces. | | 5 | Roll out 1 piece of dough at a time on lightly floured surface to 1/16- to 1/8-inch thickness. | | 6 | Cut out dough with cookie cutters. | | 7 | Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes. | | 8 | Remove to cooling rack. | | 9 | Decorate as desired. |
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