1 cup butter or margarine, softened
½ cup sugar
1 egg
1 tablespoon vanilla extract
3 cups self-rising flour

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add egg and vanilla; beat until well blended.  Add flour; beat until well blended.  Cover and refrigerate for 1 hour.

Preheat oven to 425°.  Lightly spray cookie sheets with non-stick vegetable spray.

Divide dough into 4 equal pieces.  Roll out one piece of dough to 1/8-inch thickness (keep remaining dough in refrigerator).  With a 2½-inch cookie cutter, cut dough into rounds.  Place, 1-inch apart, on prepared cookie sheets.

Bake 5 to 7 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.  Repeat with remaining dough.

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