| 1 | Preparation time: 15 minutes baking time: 17 to 20 minutes per batch |
| 2 | Heat oven to 300 degrees. |
| 3 | Cream butter and sugar. |
| 4 | Add flour, a little at a time, then vanilla. |
| 5 | Stir until blended. |
| 6 | Roll dough into small balls the size of a walnut, then roll the balls in sugar. |
| 7 | Flatten with cookie stamp or bottom of a glass. |
| 8 | Put onto ungreased cookie sheet. |
| 9 | Bake until edges are lightly browned, 17 to 20 minutes. |
| 10 | This dough needs no chilling, rolling or cutting. |
| 11 | It is easily doubled. |
| 12 | Honorable mention went to agnes da costa of chicago |
