2 sticks butter
1/2 c. sugar
2 c. unsifted flour, stir in aerate before measuring
Pinch salt
2 egg yolks
2 tsp. commercial sour cream

Cream butter and sugar; stir in flour and salt. Lightly beat together egg yolks and sour cream; add to flour mixture; mix well. Chill at least 2 hours or overnight. Work with little of dough at a time; keep the rest in refrigerator.

Using 1/2 teaspoon, make balls. Place 1 inch apart on ungreased cookie sheet. With a sugared fork, slightly flatten in 2 directions. Bake at 375 degrees for 12 minutes or until edges are brown. Makes about 80 small cookies.