Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 1 cup light brown sugar -- packed

  3. 1 pound unsalted butter -- softened

Instructions Jump to Ingredients ↑

  1. Preparation : 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. Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.

  3. 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.

  4. 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 desi


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