3/4 c. butter
1/4 c. sugar
2 c. flour

Mix butter and sugar thoroughly, then gradually add flour, working with hands. Chill dough.

Heat oven to 350°F. Roll dough to 1/3 to 1/2-inch 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 20 to 25 minutes. (The tops do not brown during baking nor do the shapes of the cookies change.)

Makes about 2 dozen 1 1/2 x 1-inch cookies.