Mix together thoroughly ...
- 1 cup soft butter
- ⅝ cup sugar (½ cup plus 2 tbsp.)
Stir in ...
- 2½ cups sifted GOLD MEDAL Flour
Mix thoroughly with hands. Chill dough. Roll out ⅓ to ½″ thick. Cut into fancy shapes (small leaves, ovals, squares, etc.). Flute edges if desired by pinching between fingers as for pie crust. Place on ungreased baking sheet. Bake. (The tops do not brown during baking ... nor does shape of the cookies change.)
TEMPERATURE: 300° (slow oven).
TIME: Bake 20 to 25 min.
AMOUNT: About 2 doz. 1″ × 1½″ cookies.