Into large bowl, measure all ingredients. With mixer at medium speed, beat ingredients until well mixed, about 3 minutes, occasionally scraping bowl.

Wrap the dough in plastic wrap then put it in the refrigerator for 2-1/2 hours or until easy to handle.

With lightly floured rolling pin, directly onto cold cookie sheet, roll half of dough to 1/8-inch thickness. Keep remaining dough refrigerated.

With floured 2-1/4inch cookie cutters, cut cookies, spacing 1 inch apart. Chill about 1 hour; remove dough from between cookies. Meanwhile, preheat oven to 350°F.

Bake 10-12 minutes or until lightly browned around the edges. Immediately remove cookies to wire racks; cool. Repeat with remaining dough and trimmings.