Roll dough into 1 1/2-inch diameter balls. Place 3 inches apart on ungreased
cookie sheet. Insert a flat wooden stick into side of each ball of dough. Using
bottom of glass dipped in sugar, flatten to form 2 3/4-inch diameter circles.
Bake for 14 to 16 minutes or until edges are light golden brown.
Cool for 1 minute on cookie sheet; remove to wire rack.