Rolled Wafers

• ¼ cup butter
• ½ cup powdered sugar
• ½ teaspoon

Cream the butter, add the sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very thinly with a broad, long-bladed knife, on a buttered inverted dripping pan. Sprinkle with almonds. Crease in three inch squares, and bake in a slow oven until delicately browned. Place pan on ba