Cream butter and sugar. Add flour and knead with hands till thoroughly mixed. Roll out in long slender rolls 1/2 to 1 inch in diameter. Cut into 2 inch lengths. Brush with beaten egg. Dip into or sprinkle with sugar or chopped nuts. Place 1 inch apart on ungreased baking sheet and bake 8 to 10 minutes or until light golden brown. Immediately remove from baking sheet. Makes about 6 dozen cookies.
—From the kitchen of Mrs. Maurice Ely, Waupun, WI (originally, from Sweden)
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