A Christmas Tradition: Granny's Tea Cakes

Not really a cake, but a lightly sweetened crispy cookie served best with a cup of sweet tea. I'll be making these when I'm at home for my Christmas Vacation. I thought I'd share this traditional southern recipe with my fellow bloggers.

1 cup butter
1 3/4 cups white sugar
2 eggs
3 cups AP flour
1/2 t baking soda
1/2 t salt
1 t vanilla extract (lemon or almond can be substituted for a different flavor.)
variation: 1/4 t nutmeg

 Directions 1. Cream together the butter and sugar until smooth. Beat in the eggs one at a time and stir in vanilla. Combine the flour, baking soda, and salt (and nutmeg if desired). Stir into the creamed mixture. Knead dough for a few turns on a floured board until smooth. Cover and refrigerate until firm. 2. Preheat the oven to 325* F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes (I use a biscuit cutter). Place cookies 1 1/2 inches apart onto cookie sheets. 3. Bake for 8-10 minutes in the preheated oven. Allow the cookies to cool on baking sheet for 5 minutes before removing to a wire rack. Best eaten 1-2 days after baking, these actually taste amazing slighty stale.