Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it.

Cream Butter and Sugar: In a large bowl, cream together 1 cup softened butter and 1¾ cups sugar until light and fluffy.

Add Eggs: Beat in 2 eggs, one at a time, until well incorporated.

Add Vanilla Extract: Stir in 1 teaspoon vanilla extract.

Mix Dry Ingredients: In another bowl, whisk together 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg.

Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until a stiff dough forms.

Chill Dough: Shape the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.

Shape Dough: Pinch off pieces of dough and roll into 1-inch balls; place on prepared baking sheet.

Flatten Dough: Flatten each ball with the bottom of a glass or a cookie stamp.

Bake: Bake in preheated oven for 10-12 minutes, until edges are golden brown.

Cool on Sheet: Let the tea cakes cool on the baking sheet for a few minutes.

Cool Completely: Transfer to a wire rack to cool completely.