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Have you made 1990 3rd Place: Shortbread Sheep?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

1990 3rd Place: Shortbread Sheep

Date Added: January 04, 2014


2 Cups Butter 2 Cups Unsalted softened butter
1 Cup Sugar 1 Cup Sugar
4 Cups Flour 4 Cups Flour (to 4 1/2 cups)
1/4 Teaspoon Salt 1/4 Teaspoon Salt to 1 ts
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1. Preparation time: 25 minutes Cooking time: 20 to 25 minutes Cream butter and sugar in large mixer bowl until light and fluffy.

2. Beat in flour and salt. Knead the dough briefly until smooth.

3. If dough is too sticky, add a bit more flour.

4. (Dough can be refrigerated up to several days; soften slightly before shaping cookies).

5. Heat oven to 325 degrees. Have ungreased baking sheets ready.

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

7. Use cookie cutters to cut out desired shapes.

8. Place cookies 2 inches apart on baking sheets.

9. Bake until light brown on edges, 20 to 25 minutes.

10. Cool on wire racks. Note: The sheep cookie cutter used by Koenig is a Hallmark cutter that is no longer available.

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

12. Third prize went to Betty J. Koenig, of Hammond, Ind.

13. , for her recipe for shortbread cookies in the shape of sheep.

14. Betty uses a sheep cookie cutter to make these cookies.

15. She suggests using your fingertips to dimple the dough to resemble their wooly coats.

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

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.
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