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Into large bowl, measure flour, 1 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Wrap dough in waxed paper; refrigerate 1 hour or until slightly firm so dough will be easier to handle. (Or, dough may be placed in freezer for 20 minutes.) Preheat oven to 375 degrees. On a lightly floured surface, divide dough into about 72 equal pieces. With hands, roll dough into balls; coat each ball lightly with sugar. Place balls about 2 inches apart on greased cookie sheets. With the bottom of a glass, flatten each ball to a 1/8 inch thick circle. If you like, sprinkle cookies lightly with sugar. Bake 8 to 10 minutes until lightly browned around the edges. Cool cookies 2 minutes on cookie sheets; then, with pancake turner, carefully remove to wire racks to cool completely. Store cookies in tightly covered container up to 2 weeks.
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