Tea Cakes

1 cup butter 
1 cup sugar 
2 ½ cups flour 
pinch salt 
2 tsp. baking powder
vanilla or lemon extract to taste
1 egg
Cream butter and sugar and then add the well beaten egg. Fold the flour into this mixture with the addition of a few tablespoons of milk or buttermilk and the vanilla. Add extra flour as needed, in order to roll out the dough. Roll out to approximately ¼ to ½ inches thick and cut out cakes with a small cookie cutter. These little cakes will spread in the oven, so avoid making them too large. Bake at 350° until lightly brown.