3 sticks butter
2 c. sugar
3 lg. eggs
5 c. flour
3 tbsp. white vinegar
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and beat well. Add flour alternately with remaining ingredients. Drop by tablespoons. Bake until light brown on ungreased cookie sheet. Take up with spatula and lay on paper towel.

When cool, store in tight container. Makes 7 dozen 2 1/2 inch tea cakes.