Shortbread Sparkler Buds

• 1 c. (2 sticks) butter or margarine
• 1/2 c. very fine granulated sugar
• 2 c. sifted regular flour
• yellow decorating sugar

1. Cream butter with sugar until fluffy.
2. Blend in flour gradually, then beat at medium speed for 5 minutes, or knead with hands until satin-smooth.
3. Pat out to a rectangle (9 x 6-inch) on an ungreased cookie sheet.
4. Chill several hours or until dough is firm enough to hold its shape when cut (overnight is better).
5. Cut into rounds with a floured 1-inch cutter.
6. Place on ungreased cookie sheets.
7. Sprinkle generously with decorating sugar.
8. Chill 30 minutes before baking.
9. Pat out trimmings to 3/4-inch thick. Chill and cut, following earlier instructions.
10. Bake at 325u0b0 for 18 to 20 minutes, or until cookies are firm in center and lightly golden around edges.
11. Remove; cool completely on wire racks.

butter, sugar, regular flour, yellow decorating sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759209 (may not work)