This recipe is from Greg’s mother, Anna, a great baker.
1 Cup butter or margarine
1 1/2 Cups sugar
3 1/2 Cups flour
1 1/4 tsp. salt
1 tsp. baking soda dissolved in 1 tsp white vinegar
2 tsp. vanilla
Cream butter and sugar till well mixed. Add other ingredients and mix well. Refrigerate dough at least 3 hours, better if overnight. Roll out dough about 1/2 cup at a time. I roll them on a cloth pie crust mat. The thinner the cookies, the crispier they come out. The trick is to find a happy medium between thin and manageability of the dough. I use cookie cutters that do not have small extensions to them-just makes it harder to have it all hold together. Cut with cookie cutters and transfer to baking sheet lined with parchment paper. They can be decorated with colored sprinkles, if desired. Bake at 350 degrees for 8-10 minutes till lightly browned. Let cool a couple of minutes before removing them to a cooling rack.