Cream the butter, cream in the sugar, then mix in the egg yolk and flavoring.

Add the flour a little at a time.

Chill the dough, if not firm enough, before rolling out on a lightly floured board and cutting into thin cookies. Or press the dough into small or medium-size fluted patty pans or cake molds.

Bake in a preheated 375 to 400°F oven, for 8 to 10 minutes or until a very delicate brown. Remove cookies from the pans while warm and cool on a rack. If making patty shells, spring from pans when cool or almost cool by gently pressing the sides.

Yields 6 to 7 dozen small tea cookies. The yield of fluted shells for fruit or ice cream depends upon the size of pans and thickness of dough.