1 1/2 cups (3 sticks) butter
3/4 cup sugar
3 cups all-purpose flour
1/2 tsp. vanilla, almond extract or rum (optional)

Preheat oven to 325°F.

Combine sugar and butter until well mixed and sugar has mostly dissolved and butter is light.

Gradually add flour, one cup at a time. Mix this until well blended but for tender cookies, do not over mix.

Roll into 1-inch balls and place on an ungreased cookie sheet.

Stamp with a warm cookie stamp or mold, or press with the bottom of fancy patterned glassware.

Bake for 15 to 20 minutes or til golden.