42 Cookies 1/4 inch thick
1 lb. unsalted butter, room temperature
1 1/4 cup sugar
5 cups flour
Preparation:
Cream butter and sugar well. Add flour to cream mixture little by little with paddle attachment, scraping down sides periodically. Mixture will be dry and crumbly. Roll dough out to 1/4 inch thick then cut out desired shapes with cookie cutters. Decorate with colored sugars and bake 15 minutes at 325°.
Store in air tight containers.
*It's more crumbly than the NYT one.
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