1 c. butter, softened
1/2 c. light brown sugar, firmly packed
2 1/2 c. flour, sifted

In large bowl, with portable electric mixer at medium speed or wooden spoon, beat butter with sugar until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Dough will be stiff. Refrigerate dough, covered, several hours. Preheat oven to 300 degrees. Divide dough into 2 parts, refrigerate until ready to roll out. On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick. Using 1 1/2 or 2 inch fancy cookie cutters, cut out cookies. Place 1 inch apart on ungreased cookie sheets. Bake cookies 25 minutes or until light golden. Remove to wire rack, cool. Makes 5 dozen.