1/2 c. light brown sugar
1/2 c. white sugar
1 c. butter (do not use butter)
1 egg, beaten
2 c. flour
1 tsp. vanilla
Pinch of salt

Cream butter and sugars. Add egg and blend in flour and salt. Add vanilla and stir well. Drop by 1/2 teaspoon on greased tin. Bake at 375 degrees until done. Decorate with cherry or nut if desired. Note: These are tiny tea cakes that are deliciously light and crisp.