In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Mix in the eggs one at a time. Add the vanilla extract and continue mixing until smooth.

In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg if using.

Gradually add the dry ingredients to the butter mixture. Add the milk and mix just until a soft dough forms.

Cover the dough and refrigerate for at least one hour.

Chilling makes the dough easier to roll and helps the tea cakes keep their shape while baking.

Preheat the oven to 350°F.

Lightly flour your work surface and roll the dough to about ¼-inch thickness.

Cut with a round cookie cutter and place on a parchment-lined baking sheet.

Bake for 8–10 minutes or until the edges are lightly golden.

Avoid overbaking. Southern tea cakes should remain soft and tender.

Allow them to cool on the baking sheet for several minutes before transferring to a wire rack.