Shortbread Sheep
Shortbread Sheep
Betty J. Koenig used a sheep cookie cutter to make these cookies, which won third place in 1990. She suggested using your fingertips to dimple the dough to resemble their wooly coats. If desired, a small piece of chocolate can be used for eyes after baking.Yield: 16 large cookies
Servings
1
Ingredients
- 2 cup (1 pound) unsalted butter, softened
- 1 cup sugar
- 4 cup flour
- 1/4 teaspoon salt
Directions
- 1. Cream butter and sugar in large mixer bowl until light and fluffy. Beat in flour and salt. Knead the dough briefly until smooth. If dough is too sticky, add a bit more flour. (Dough can be refrigerated up to several days;
- soften slightly before shaping cookies.)
- 2. Heat oven to 325 degrees. Have ungreased baking sheets ready.
- 3. Pat half of the dough out on lightly floured surface to 1/2-inch thickness. Use cookie cutters to cut out desired shapes. Place cookies 2 inches apart on baking sheets. Bake until light brown on edges, 20 to 25 minutes. Cool on wire racks.
- Note: The sheep cookie cutter used by Koenig is a Hallmark cutter that is no longer available. A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.