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Vienna Sugar Cookies

1 tablespoon dry yeast (scant)
12 cup lukewarm water
1 cup butter
2 cups flour
1 cup sugar


Dissolve yeast in warm water and set aside. In a large mixing bowl, beat butter until creamy. Gradually add flour. Add yeast mixture and blend well. Refrigerate dough until well chilled. Spread sugar out on a large piece of waxed paper. Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut. Keep flipping dough and pressing into sugar during this stage. Place on ungreased baking sheets. Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges. Cool on racks.

Source: www.food.com