Best Ever Tea Cakes

• 1/2 c. butter (not margarine)
• 1/2 c. brown sugar, firmly packed
• 1 tsp. pure vanilla
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. nutmeg
• 1/2 c. sugar
• 1 egg, slightly beaten
• 1 1/2 c. sifted Gold Medal flour
• 1 1/2 c. sifted cake flour
• 1/4 c. buttermilk

1. Preheat oven to 400u0b0.
2. Cream butter and all sugar until fluffy.
3. Add egg and vanilla.
4. Sift flour; measure and sift again with baking powder, soda and nutmeg.
5. Add dry ingredients and buttermilk alternately to creamed mixture.
6. Chill dough several hours or overnight.
7. Roll out to 1/8-inch thickness on lightly floured surface.
8. Cut into desired shapes.
9. Space about 1/4-inch apart on lightly greased cookie sheet.
10. Prick tops with fork. Bake 8 to 10 minutes.
11. Cakes don't have to be completely browned on tops, but bottoms should.
12. Yield:
13. about 6 dozen 2-inch tea cakes.

butter, brown sugar, vanilla, baking powder, baking soda, nutmeg, sugar, egg, flour, cake flour, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798867 (may not work)