| 1 | Cup | Sugar |
| 1/3 | Cup | Shortening or butter |
| 1 | Whole | Egg |
| 1/2 | Tsp. | Nutmeg |
| 1/2 | Tsp. | Vanilla |
| 1/4 | Tsp. | Salt |
| 1/3 | Tsp. | Baking soda |
| 1/3 | Cup | Buttermilk |
| 2 1/3 | Cups | All-purpose Flour (sift before measuring) |
Preheat oven to 425° and lightly grease a cookie sheet. In a medium bowl, cream together the sugar and shortening - cream well. Add egg; beat until smooth and fluffy. Stir in nutmeg, vanilla and salt. Stir soda into buttermilk. Add flour and buttermilk mixture alternately in 2 or 3 portions, beginning and ending with flour, stirring gently just until smooth between additions. Remove 1/3 of the dough at a time to a floured pastry cloth. Roll out to 1/8" thickness. Sprinkle lightly with sugar. Cut with a 2 1/2" cutter and lift up with pancake turner onto cookie sheet. Bake for 8 to 10 minutes.
YIELD: 36 tea cakes