1 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 cups self-rising flour
Colored sprinkles

Preheat oven to 275°F.

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Gradually add floured; stirring until well blended.  Turn out onto a lightly floured board; knead for 10 to 15 minutes until smooth.  Roll out to ½-inch thickness.  Cut with cookie cutters.  Place, 1-inch apart, on UNGREASED cookie sheets; decorate with sprinkles.

Bake for 30 minutes or until lightly browned around the edges.  Remove from cookie sheets; cool completely on a wire rack.

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