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- Preparation Time: 25 min
- Cooking Time: 20 to 25 min
- 1. Cream butter and sugar in large mixer bowl till light and fluffy. Beat in flour and salt. Knead the dough briefly till smooth.
- If dough is too sticky, add in 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 till light brown on edges, 20 to 25 min. Cold on wire racks.
- Note: The sheep cookie cutter used by Koenig is a Hallmark cutter which 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 you like, a small piece of chocolate can be used for eyes after baking. Chicago Tribune, December 13, 1990 from the Chicago Tribune
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 487 | |
| Calories from Fat 273 | 56% |
| Total Fat 31.09g | 39% |
| Saturated Fat 19.5g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 53mg | 2% |
| Potassium 54mg | 2% |
| Total Carbs 48.48g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 16.79g | 11% |
| Protein 4.63g | 7% |
