Brown Sugar Christmas Thins

1. 1

   Cream sugar, butter and vanilla until fluffy. Then work in flour, mix at slow speed or use a spoon or your hands.

2. 2

   Shape into a smooth ball; cover and chill as long as a week. Let dough come to room temperature before rolling.

3. 3

   Pinch off a small lump of dough, shape into a ball, then flatten and roll very thin on a well-floured pastry cloth or board.

4. 4

   Cut into desired shapes and place on ungreased baking sheets.

5. 5

   Bake at 300u00b0F/150u00b0C for about 15 minute (More or less depending upon thickness of cookies) or until slightly browner than raw dough.

6. 6

   Cool cookies briefly on baking sheet, then transfer to wire racks to cool completely.

7. 7

   Package airtight: they stay very crisp.

8. 8

   Makes about 15 dozen cookies, each 1/8 inch thick and 2 1/2 inches in diameter.

* Per serving · 4 servings · Values may vary.

No additional tips available.