| 1 | Preparation time: 25 minutes cooking time: 20 to 25 minutes |
| 2 | Cream butter and sugar in large mixer bowl until light and fluffy. |
| 3 | Beat in flour and salt. |
| 4 | Knead the dough briefly until smooth. |
| 5 | If dough is too sticky, add a bit more flour. |
| 6 | (dough can be refrigerated up to several days; soften slightly before shaping cookies). |
| 7 | Heat oven to 325 degrees. |
| 8 | Have ungreased baking sheets ready. |
| 9 | Pat half of the dough out on lightly floured surface to ?-inch thickness. |
| 10 | Use cookie cutters to cut out desired shapes. |
| 11 | Place cookies 2 inches apart on baking sheets. |
| 12 | Bake until light brown on edges, 20 to 25 minutes. |
| 13 | Cool on wire racks. |
| 14 | Note: the sheep cookie cutter used by koenig is a hallmark cutter that is no longer available. |
| 15 | A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife. |
| 16 | third prize went to betty j. |
| 17 | Koenig, of hammond, ind., for her recipe for shortbread cookies in the shape of sheep. |
| 18 | Betty uses a sheep cookie cutter to make these cookies. |
| 19 | She suggests using your fingertips to dimple the dough to resemble their wooly coats. |
| 20 | If desired, a small piece of chocolate can be used for eyes after baking. |
| 21 | Chicago tribune, december 13, 1990°From the chicago tribune third annual food guide holiday cookie contest |
