Recipe

1990 Ics World Championship Bowl Of Red - B Recipe

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Ingredients

1/4 ts Salt
4 c Flour
1 c Sugar
2 c Unsalted softened butter

Directions

Step #1 Preparation time: 25 mins Cooking time: 20 to 25 mins 1.
Step #2 Cream butter & sugar in large mixer bowl until light and fluffy.
Step #3 Beat in flour & salt.
Step #4 Knead the dough briefly until smooth.
Step #5 If dough is too sticky, add a bit more flour.
Step #6 (Dough can be put in the fridged up to several days; soften slightly before shaping cookies.
Step #7 ) 2.
Step #8 Heat oven to 325F degrees.
Step #9 Have ungreased baking sheets ready.
Step #10 3.
Step #11 Pat half of the dough out on lightly floured surface to 1/2 -inch thickness.
Step #12 Use cookie cutters to cut out desired shapes.
Step #13 Place cookies 2 inches apart on baking sheets.
Step #14 bake this until light brown on edges, 20 to 25 mins.
Step #15 Cool on wire racks.
Step #16 Note: The sheep cookie cutter used by Koenig is a Hallmark cutter that is no longer available.
Step #17 A sheep pattern can be made out of cardboard & placed over dough; cut out the shape with a small knife.
Step #18 Third prize went to Betty J.
Step #19 Koenig, of Hammond, Ind.
Step #20 , for her recipe for shortbread cookies in the shape of sheep.
Step #21 Betty uses a sheep cookie cutter to make these cookies.
Step #22 She suggests using your fingertips to dimple the dough to resemble their wooly coats.
Step #23 If desired, a small piece of chocolate can be used for eyes after baking.
Step #24 Chicago Tribune, December 13, 1990 from the Chicago Tribune third annual Food Guide Holiday Cookie Contest.
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1990 Ics World Championship Bowl Of Red - B Recipe

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