Shortbread Sheep

Ingredients:
• 2 c Unsalted softened butter
• 1 c Sugar
• 4 c Flour
• 1/4 ts Salt

Directions:
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.