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 cm thickness. Use cookie cutters to cut out desired shapes. Place cookies 5 cm 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, 1090ºC rom the Chicago Tribune third annual Food Guide Holiday Cookie Contest ----