I’ve got an ol timey recipe that works well, be careful on the baking soda
Old Fashioned Southern Tea Cakes
1 cup (2 sticks) of unsalted butter, softened at room temperature
1-1/2 cups of granulated sugar
2 large eggs, at room temperature
1 teaspoon of vanilla
4 cups of all-purpose flour
Pinch of grated nutmeg
1 heaping teaspoon of baking soda
Pinch of salt
Additional granulated sugar, for garnish
Preheat oven to 350 degrees F. Cream the butter and sugar until fluffy, add the eggs, one at a time; add vanilla. Whisk together the flour, nutmeg, baking soda and salt and add to the butter and sugar mixture 1/2 cup at a time, until each addition is fully incorporated. Turn dough out onto a lightly floured surface and gently press into a ball.
Sprinkle top lightly with additional flour. Roll dough to somewhere between 1/4 to 1/2 inch thick, rotating and turning dough and using additional flour as needed until dough is no longer sticky. Cut out rounds using a floured, 2-inch cutter. Use a bench scraper or spatula to carefully transfer the cookie rounds to lined cookie sheets, spaced 1-1/2 inches apart; cookies will spread some as they bake. Gently gather scraps together and re-roll for additional cookies.
Bake one tray at a time at 350 degrees F on the middle rack of the oven, for about 10 to 12 minutes, or just until cookie begins to look dry on the surface, and very lightly tinged with color on the edges.
