1990 3rd Place: Shortbread Sheep

Yields:	1 batch
Rate this Recipe

	Preparation	20 minutes
	Cooking	25 minutes
	Ready In	45 minutes

Ingredients

2	cups	butter, unsalted	softened
1	cup	sugar
4	cups	flour, all-purpose
1/4	teaspoon	salt

Directions

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.

Heat oven to 325 degrees.

Have ungreased baking sheets ready.

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

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.

A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.

If desired, a small piece of chocolate can be used for eyes after baking.

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Member Review

Pumpkin Muffins

It's a great lowfat recipe but I substituted baking soda for the baking powder and they rose much better. They were too moist otherwise! Also I used egg whites for one of the eggs to save on fat and calories. Also I added orange zest which gave it a nice flavour! Thanks for the recipe! Maureen Janisse

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