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Preparation Time: 25 min
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Cooking Time: 20 to 25 min
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1.
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Cream butter and sugar in large mixer bowl till light and fluffy.
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Beat in flour and salt.
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Knead the dough briefly till smooth.
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If dough is too sticky, add in a bit more flour.
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(Dough can be refrigerated up to several days; soften slightly before shaping cookies.)
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2.
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Heat oven to 325 degrees.
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Have ungreased baking sheets ready.
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3.
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Pat half of the dough out on lightly floured surface to 1/2 -inch thickness.
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Use cookie cutters to cut out desired shapes.
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Place cookies 2 inches apart on baking sheets.
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Bake till light brown on edges, 20 to 25 min.
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Cold on wire racks.
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Note: The sheep cookie cutter used by Koenig is a Hallmark cutter which is no longer available.
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A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.
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Third prize went to Betty J. Koenig, of Hammond, Ind., for her recipe for shortbread cookies in the shape of sheep.
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Betty uses a sheep cookie cutter to make these cookies.
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She suggests using your fingertips to dimple the dough to resemble their wooly coats.
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If you like, a small piece of chocolate can be used for eyes after baking.
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Chicago Tribune, December 13, 1990 from the Chicago Tribune
