2 cup unsalted softened butter
1 cup sugar
4 cup flour
1/4 tsp salt
Directions
Preparation time: 25 minutes Cooking time: 20 to 25 minutes
1. 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.)
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 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 the Chicago Tribune
third annual Food Guide Holiday Cookie Contest
Servings: 16 servings
1990 3rd Place: Shortbread Sheep Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat
The History of Recipes
Written recipes as an idea can be observed far back into the far past, in fact as far into history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old records were just basic hieroglyphic or cunieform instructions for food preparation.
Much later, in Roman times a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including some familiar names like bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new foods and tastes caused an eruption in recipe manuscripts, the majority of which still exist in private collections. When we get to the twentieth century, cookbooks are greatly in demand due to better eduction, more spare time and disposable income. |
We hope you enjoy this 1990 3rd Place_ Shortbread Sheep recipe.
