Vienna Sugar Cookies

This is an old recipe from the Fort Worth newspaper.  Apparently several readers wrote in that these cookies helped curb morning sickness during pregnancy.  I made these cookies for a sweet friend who will have a baby this summer, but I can assure you that these are still delicious even if you're not pregnant.  Enjoy!

Vienna Sugar Cookies

1 package active dry yeast
1/2 cup lukewarm water (98-103 degrees F)
1 cup butter, softened
2 cups all-purpose flour
1 cup granulated sugar

Dissolve yeast in lukewarm water.  In a large mixing bowl with an electric mixer, beat butter until creamy.  Gradually add flour, blending well.  Add yeast mixture; blend well.  Refrigerate dough until chilled.

Put sugar on a large piece of wax paper.  Pinch off pieces of chilled dough the size of small walnuts and shape into balls.  Working with one ball of dough at a time, press ball flat into sugar until dough is thin.  Keep flipping dough over and pressing it into sugar, until it is the size of a flat doughnut.  Place on ungreased baking sheets.

Bake in a preheated 375-degree oven for 10-15 minutes or until very lightly browned.  Transfer to racks to cool.  Makes 3 dozen cookies.