1996 2nd place winner: shortbread cookies

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.
  
    Source: Chicago Tribune, December 4, 1996
 
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