1 c. (1/2 lb.) softened butter
1/2 c. sugar
2 1/2 c. sifted all-purpose flour

Beat together butter and sugar in large bowl until smooth. Gradually work in flour with wooden spoon to make stiff dough. Shape into ball, flatten. Wrap in wax paper. Refrigerate 30 minutes.

Roll dough into out 1/2 inch thickness. Cut into 3 inch rounds. With wide spatula place cookies 1 inch apart on cookie sheet. Bake in preheated 300 degree oven for 30 minutes or until until pale golden. Remove to wire rack, cool completely. Store in tightly covered container.