1 pkg. dry yeast
1/3 c. lukewarm water
1/2 lb. butter (must be butter!)
2 c. flour
1 c. sugar

Dissolve yeast in lukewarm water in small bowl. In large mixing bowl, cream butter, then add flour gradually. Stir in yeast and blend thoroughly. Chill for minimum of 1 hour. Spread sugar on waxed paper. Pinch walnut size balls from dough and roll quickly, then flatten dough into sugar, pressing both sides into sugar repeatedly with your fingertips. Then use a spatula to press cookie into sugar.

Remove and bake on ungreased cookie sheet. Use small amounts of dough, refrigerating the remainder - dough easily becomes unworkable at room temperature. This cookie should be flat and approximately 3 inches in diameter.

Bake at 375 degrees for 10-15 minutes until golden brown. Beware! Its difficult to eat just one!