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.

Posted to MM-Recipes Digest V3 #339

From: Linda Place <placel@worldnet.att.net>

Date: Wed, 11 Dec 1996 04:11:46 +0000