Instructions: Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and oil lightly.

In a mixing bowl with a hand or electric mixer, beat together the sugar and butter until creamy. Beat in the eggs, buttermilk, and vanilla. In another bowl, combine 2 cups of the flour with the nutmeg, baking powder, and baking soda. Stir into the batter and mix well. Add another 2 cups flour and mix well. Beat in enough of the remaining flour to make a fairly firm dough.

Turn the dough out into prepared sheet and pat the dough to distribute it evenly. Dip a sharp knife into flour and cut through the dough to make 20 rectangles, 4 cuts one way and 5 the other. This wont separate the dough, but it will score it for removal after baking.

Bake for 25 to 30 minutes until puffed and lightly golden. Do not allow the cakes to brown. Let cool in the pan, then cut along the scored lines to separate the cakes.

This recipe yields 20 tea cakes.

Comments: Served on afternoons throughout the South, these are a cross between shortbread and pound cake.

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