Tea Cakes

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.