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Ingredients
- 1 c. soft butter or margarine
- 1/2 c. light brown sugar
- 2 1/2 c. sifted flour
Method
- Beat butter with sugar until light and fluffy.
- With wooden spoon, stir in flour until smooth.
- (Dough will be stiff.) Refrigerate dough, covered, for several hours.
- Preheat oven to 300°.
- Divide the dough in half.
- Roll out dough to 1/3-inch thick.
- Using 1 1/2 or 2-inch cookie cutter, cut and place 1 inch apart on ungreased cookie sheet.
- Bake for 25 minutes or until lightly browned.
- Makes about 5 dozen.
