Tea Cakes 

Preparation

1. Step 1

   Heat oven to 450 degrees with a rack set in the center. Line 2 baking sheets with parchment paper.

2. Step 2

   Sift or whisk together flour, baking soda and salt into a large bowl.

3. Step 3

   Using a stand mixer fitted with the paddle attachment (or a bowl and wooden spoon), beat butter and sugar until very light and fluffy, about 5 minutes. Add the beaten eggs, vanilla and nutmeg. Beat until the mixture is cohesive with no streaks of butter visible.

4. Step 4

   Add flour mixture in thirds, alternating with sour cream in two batches, beating (on low speed if using a mixer) after each addition until smooth. Once all the flour has been added, mix until a sticky dough forms.

5. Step 5

   Flour a work surface and turn the dough out of the bowl onto it. With floured hands, gather the dough into a ball and pat it flat. Using a floured rolling pin, roll it to a ½-inch thickness. Using a 2-inch cookie cutter or the open mouth of a Mason jar, punch circles out of the dough. Place them 2 inches apart on the lined baking sheets. Gather dough scraps into a ball and roll out to cut more tea cakes.

6. Step 6

   Bake one sheet at a time on the center rack for about 12 minutes, until lightly golden brown. Transfer them to a wire rack to cool. Serve immediately or store in an airtight container for up to 3 days.