My grandmother and I used to make these cookies together when I was young. When she passed, I started making them every year. I've taught my daughter and I hope this recipe continues to be passed down through future generations.
1 cup soft butter
1/2 cup light brown sugar, firmly packed
2 1/2 cups sifted flour
Beat butter and sugar until fluffy.
Stir in flour.
Refrigerate dough several hours.
Preheat oven to 300 F.
Divide dough into 2 parts. Roll out 1 part to 1/3-inch thick.
Cut out with 1 1/2- to 2-inch cutter. Place 1 inch apart on an ungreased baking sheets.
Bake 25 minutes or until light golden.