Best Ever Tea Cakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0.
Cream butter and all sugar until fluffy.
Add egg and vanilla.
Sift flour; measure and sift again with baking powder, soda and nutmeg.
Add dry ingredients and buttermilk alternately to creamed mixture.
Chill dough several hours or overnight.
Roll out to 1/8-inch thickness on lightly floured surface.
Cut into desired shapes.
Space about 1/4-inch apart on lightly greased cookie sheet.
Prick tops with fork. Bake 8 to 10 minutes.
Cakes don't have to be completely browned on tops, but bottoms should.
Yield:
about 6 dozen 2-inch tea cakes.