Southern Tea Cakes

• 1 stick (4 ounces) 

  unsalted butter

• 1 

  large egg

• 1 1/3 cup 

  all-purpose flour

• 1/2 teaspoon 

  baking soda

• 1/4 teaspoon 

  kosher salt

• 2/3 cup 

  granulated sugar

• 1 tablespoon 

  vanilla extract

1. Place 1 stick unsalted butter in a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let them sit at room temperature until the butter is softened, at least 1 hour.

2. Place 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.

3. Add 2/3 cup granulated sugar to the bowl of butter. Beat on medium speed with the paddle attachment until fluffy, 3 to 4 minutes. Stop the mixer and scrape down the paddle and sides of the bowl. Beat in the egg. Stop and scrape down the bowl again. Beat in 1 tablespoon vanilla extract.

4. With the mixer on the lowest speed, beat in 1/3 of the flour mixture at a time until just combined. Cover the bowl and refrigerate the dough for at least 2 hours.

5. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper or silicone mats. Scoop out the dough with a 1 1/2-inch cookie scoop or into 12 (about 2 rounded tablespoon) portions, and roll into balls. Place the dough balls at least 3 inches apart spaced evenly on the prepared baking sheets. Bake one sheet at a time until the cookies have browned slightly around the edges and are firmly set in the middle, 10 to 12 minutes. Keep the second batch of dough refrigerated until ready to bake. Let cool on the baking sheets for 10 minutes

Perfect for my afternoon Tea this Tuesday ... Enjoy!