Tea Cakes #2.

Last week, I posted a recipe for tea cakes from the local newspaper. In that same article, the local food editor put out a call for vintage tea cake recipes. This one seems to be the winner.

Tea Cakes

1 quart plain flour
1 teacup of butter
2 teacups sugar
1 egg
1 teacup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon nutmeg

Cream butter and sugar. Add egg and beat well. Stir in sour cream and vanilla. Add baking soda, baking powder and nutmeg to 1 cup of the flour. Add to creamed mixture. Add remaining flour by cups full. Beat only enough to incorporate flour. Dough will be sticky, but use only enough flour to keep from sticking to board. Roll out a little more than ¼-inch thick. Cut with floured cutter. Bake on oiled pan at 350 degrees until slightly browned, about 8-10 minutes.