1996 2nd Place Winner: Shortbread Cookies Recipe

  
      Yield: 48 Servings
 
      4 c All-purpose flour
      1 c Light brown sugar,,Packed
      1 lb Unsalted butter,softened

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday
Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of
Naperville, Illinois.

1. Heat oven to 325'F. Beat all ingredients in large bowl of electric
mixer on medium-high speed until smooth, about 4 minutes.

2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on
lightly floured surface to 1/16- to 1/8-inch thickness. Cut out dough
with cookie cutters.

3. Bake cookies on ungreased baking sheet until pale brown and slightly
firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as
desired.

1996 Honorable Mention: Kourambiethes (Almond Shortbread)
 
      Yield: 4 Servings
 
    1/2 c almonds,Blanched
      1 lb Unsalted butter,softened
      1 lb Confectioners' sugar
      2    Egg yolks
      3 T  Cognac
      1 t Vanilla extract
      3 c Cake flour
    1/2 t Baking powder

Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention
in the 1996 Chicago Tribune Annual Holiday Cookie Contest with these
Greek almond shortbread cookies.

1. Heat oven to 350'F. Spread almonds in single layer on baking sheet.
Bake, stirring occasionally, until lightly toasted, about 10 minutes.
Remove from oven; cool, then chop coarsely.

2. Beat butter in large bowl of electric mixer on medium-high speed
until very light and fluffy, 5 minutes. Add 3 tablespoons of the
confectioners' sugar; continue beating 3 minutes.

3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in
almonds, flour and baking powder until mixed well. (If dough is too
soft to handle, add additional flour.)

4. Shape scant tablespoons full of dough between palms into round balls
or crescents. Bake on ungreased baking sheets until set and very pale
golden in color; 15 minutes. Remove cookies to cooling rack.

5. Place remaining confectioners' sugar into sifter. While cookies are
still hot, sift confectioners' sugar over tops. Repeat twice at 20-
minutes intervals.