1) Cream 1 lb softened butter with 1 cup sugar until light and fluffy
2) Seperate 3 out of 4 egss. Add the 3 yolks and the remaining egg to butter mixture. Refrigerate egg whites. Add 1 teaspoon vanilla. Beat until well mixed.
3) Gradually stir in 4 cups flour until mixture is well blended. Shape dough into ball; wrap in wax paper. Chill in refrigerator at least 3 hours or overnight.
4) Preheat oven to 350. Grease cookie sheets.
5) Divide dough into 4 equal parts. Roll dough out 1/4 at a time, on lightly floured surface to 3/8 thickness. Cut out with floured cookie sutters.
6) Brush lightly with beat egg whites. Bake 10 to 12 minutes.
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed