1 c. butter (no substitute)
1/2 c. powdered sugar
2 c. flour
1 tsp. vanilla

Cream butter and powdered sugar. Stir in flour. Add vanilla and mix well. Drop by teaspoon on ungreased baking sheets and bake at 325 degrees until cookies begin to brown on bottom (don't overbake).

ALMOND CRESCENTS: Shape teaspoonfuls of dough into crescents and roll in ground almonds. Bake as above.

THUMB-PRINT COOKIES: Shape into 1" balls, place on baking sheets and flatten with fingers to about 1/4" thick. Bake several minutes, then make an indentation in center of each with the thumb. Bake until done as above. Cool and fill centers with red currant jelly or mint jelly.