MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shortbread Sheep *
Categories: Cookies, Desserts, Snacks
Yield: 16 Servings

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

Preparation time: 25 minutes Cooking time: 20 to 25
minutes

* 1990 3rd Place winner, Chicago Tribune third annual
Food Guide Holiday Cookie Contest

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 lightly before shaping cookies.)

Heat oven to 325ºF/165ºC. Have ungreased baking sheets
ready.

Pat half of the dough out on lightly floured surface to
1/2" 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.

Third prize went to Betty J. Koenig, of Hammond, Ind.,
for her recipe for shortbread cookies in the shape of
sheep.

Betty uses a sheep cookie cutter to make these cookies.
She suggests 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.

Chicago Tribune, December 13, 1990

From: http://www.recipesource.com

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