1996 2nd

48 Servings

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.