1 lb. butter (I use 1 stick butter and 3 sticks Imperial butter)
3 1/2 c. flour
2 tsp. vanilla
1 heaping c. sugar

I use beater; beat butter and butter until creamy. Add sugar, and beat until well mixed. Add vanilla. Add flour a little at a time, beating at low speed. The dough is heavy. You can refrigerate or make cookies right away. Scoop out dough and roll as big as a ping pong ball. Put far apart on cookie sheet. Take glass and dip in sugar and flatten dough balls slightly. Bake in 300 degree oven until golden brown on bottom, about 25 to 30 minutes. Don't press raw cookies too flat.