Mix butter and sugar thoroughly. Measure flour by dipping method or by sifting. Work in flour with your hands. Chill dough.

Heat oven to 350. Roll dough ⅓ to ½ Inch thick. Cut into fancy shapes, (Small leaves, Ovals, squares, etc) Flute edges, if desired, by pinching between fingers as for pie crust. Place on an ungreased baking sheet. Bake for 20 to 25 min. ( The tops do not brown.) Makes about 2 doz. 1 ½ x 1 inch cookies.

Icing: Powdered sugar and milk