Sugar Cookies

Into large bowl measure all ingredients.

With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.

With hands shape dough into ball. Refrigerate 2 to 3 hours, until easy to handle.

Preheat oven to 400°. Lightly grease cookie sheets.

Roll half or 1/3 dough at a time, keeping remainder refrigerated.

For crisp cookies, roll dough paper thin.

For softer cookies, roll 1/8 to 1/4 inch thick. With floured cookie cutter, cut into various shapes.

Re-roll trimmings and cut. Place cookies 1/2 inch apart on cookie sheets. Sprinkle with decorative toppings.

Bake 8 minutes or until very light brown.

With spatula remove cookies to racks and cool. Makes about 6 dozen.