Blend in flour, baking soda, and cream of tartar. 4 cups of flour is the quantity from the original recipe. I find that I need to add a little more flour to get a better consistency for rolling out the dough.
Chill for 1 hour.
Roll and cut as desired. I like to roll them out a little thin. This makes them crispy like my grandmother used to make. Use a well floured surface and rolling pin to prevent the dough from sticking.
Place on a lightly greased or nonstick cookie sheet.