1 c. butter 1/2 c. brown sugar, packed
2 c. sifted flour colored sprinkles
Preheat oven to 275F. Cream butter until soft. Gradually add brown
sugar, creaming after each addition until light and fluffy. Add flour
gradually. Knead dough on lightly floured board 10-15 minutes. Roll
out dough to 1/2 inch thick. Cut with floured cookie cutters. Transfer
to ungreased pans, and decorate with sprinkles. Bake 30 minutes, until
lightly browned around edges and a firm center. Cool, store in airtight
container, with layers separated by napkins. Keeps (and are best in)
4-6 weeks.
Source: Joan Miller. These are my favorite cookies, but that creaming will
wear out your arms.
