Ingredients

  • 4 cups All-purpose flour
  • 1 cup Light brown sugar, packed
  • 1 lb. Unsalted butter, softened

Directions

1. Heat oven to 325℉. 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 ⅛-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.

Notes

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.

Categories
Cookies
MacGourmet downloadShortbread Cookies. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Preparation Times