1/2 c. butter
1 c. confectioners' sugar
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 c. milk

Preheat oven to 325 degrees. Cream butter. Sift, then measure and beat in confectioners' sugar. Beat until smooth. Add vanilla. Sift, then measure flour. Resift and add to creamed mixture, alternately with milk. Beat until creamy. Lightly butter a 16 1/2 x 14 inch cookie sheet. Chill the sheet. With a spatula, spread only about 2 tablespoons of the mixture over it as thinly and evenly as possible. You may sprinkle dough with chopped nuts or cinnamon and sugar or grated lemon rind.

Press nuts in a bit so they will stick. Take a sharp knife and mark off the dough in 1 1/2 inch squares. Bake about 5 minutes or until lightly brown. When done, take from oven and, while still hot, quickly cut through the marked squares. Slip a knife under to remove from sheet. The cakes grow crisp as soon as they cool, and they break easily, so you have to work fast. About 100 paper- thin wafers.