Vienna Sugar Cookies

1 package active dry yeast
1/2 cup lukewarm water
1 cup butter
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 F oven for 10 to 15 minutes, or until very lightly browned. Transfer to racks to cool.