1 c Butter, softened
1/2 c Plus 1 1/2 tb sugar
1 3/4 c All-purpose flour
1 ts Vanilla
Sugar for rolling

Preparation time: 15 minutes Baking time: 17 to 20 minutes per batch

1. Heat oven to 300 degrees. Cream butter and sugar. Add flour, a
little at a time, then vanilla. Stir until blended.

2. Roll dough into small balls the size of a walnut, then roll the
balls in sugar. Flatten with cookie stamp or bottom of a glass. Put
onto ungreased cookie sheet. Bake until edges are lightly browned, 17
to 20 minutes. This dough needs no chilling, rolling or cutting. It
is easily doubled. Honorable mention went to Agnes Da Costa of
Chicago. from the Chicago Tribune second annual Food Guide Holiday
Cookie Contest December 14, 1989

Yields
36 Servings