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Tea Cakes

1/2 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup buttermilk or sour cream

Combine butter and sugar. Add egg and vanilla. Sift together the
flour, baking powder, salt, and soda. Alternately add the dry
mixture with buttermilk or sour cream to the sugar-butter mixture.
This should make a soft dough. Using floured hands, make into a
large ball (wrap in transparent wrap) and refrigerate for at least
eight hours or overnight.

Roll dough out 1/3-inch thick onto floured surface. Cut with a
deep biscuit cutter. Sprinkle with sugar, if you like. Bake at
400 degrees until lightly browned on the bottom. The bottoms of
the tea cakes burn easily, so watch carefully. The tops should
not brown at all. Makes two dozen slightly sweet cakes.

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