These are the kind of sugar cookie that keeps really well in a cookie jar, because you don't eat them hot from the oven. After they've cooled, they're crisp and crunchy, which makes for a nice change. They're also unfrosted, which means even less work and the batch makes 60 cookies, so I don't have to worry about making cookies very often. Plus, the dough freezes really easily. Freezing instructions are included with the recipe.