Cream butter until soft; gradually add brown sugar, creaming after each addition until mixture is light and fluffy.

Sift in flour gradually, blending well; knead on lightly floured board 10 or 15 minutes, or until smooth and firm, adding only enough flour to keep dough from sticking.

Roll out to 1/2 " thickness. Cut with floured cooky cutter. Transfer to ungreased cooky sheet. Decorate with sprinkles.Bake in a very slow oven (275 F) 30 minutes, or until lightly browned around edges.

Remove from cooky sheets with spatula; cool on wire racks.