Recipe courtesy of Pam's Midwest Kitchen Korner


2½ sticks (1¼cups)  butter, softened
3 eggs
2 cups sugar
1 teaspoon salt
3 cups flour, divided
¼ teaspoon cinnamon


Combine butter, sugar, eggs and salt in small bowl; stir with wooden spoon until smooth, about 1 minute.
Combine 2¼ cups of the flour and cinnamon in a medium bowl; add to butter mixture, 1 cup at a time, stirring to make a soft, sticky dough.
Sprinkle remaining ¾ cup of the flour on counter; place dough on the flour.
Knead, incorporating more flour just until dough is no longer sticky.
Wrap dough in plastic wrap; refrigerate 1 hour or overnight.
Heat oven to 350°.
Remove dough from refrigerator; cut off a 2” piece.
Re-wrap remaining dough; return to refrigerator.
Roll dough out on lightly floured surface to ⅛” thick.
Cut shapes with cookie cutters.
Transfer cookies to parchment-lined baking sheets; bake until edges turn golden brown, 7 to 8 minutes per batch.
Transfer cookies to wire rack to cool.
Repeat with remaining chilled dough.

Makes 100 cookies.