Shaped Cookies
Christmas Cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 2 1/2 cups all-purpose flour

Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add flour, stirring until thoroughly blended.

Divide dough into fourths: place each portion on a lightly greased cookie sheet, and pat each evenly into a 5 inch circle. Score the surface of each circle into 8 wedges, using a wooden pick. Press around outer edge of each circle with tines of a fork. Bake at 325° for 25 minutes or until lightly browned. Remove from oven; make deep indentations along scored lines. Remove to wire racks to cool. Break into wedges to serve. Store in airtight containers.

Yield: about 2 1/2 dozen.

Note: Chilled dough may be pressed into a floured shortbread mold and turned out onto a lightly greased cookie sheet. Bake as directed.

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