| 1 | Heat oven to 350 degrees. |
| 2 | Have ungreased baking sheet(s) ready. |
| 3 | Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. |
| 4 | Beat on low speed until combined. |
| 5 | Refrigerate to firm dough slightly, about 20 minutes. |
| 6 | Roll into large balls, using ?cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft). |
| 7 | Roll in additional sugar to coat. |
| 8 | Arrange on baking sheet, spacing them 3 inches apart. |
| 9 | Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones. |
| 10 | Cool on baking sheet 1 minute before transferring to wire rack to cool. |
| 11 | fourth-place winner in the 1995 chicago tribune holiday cookie contest: by agnes da costa of countryside |
