Tea Cake Cookies from the South

What You Need:
1, 3/4 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking soda.
Thawed unsalted butter, one stick
3/4 cup of sugar in granules
one big egg, at room temperature
two tablespoons of pure vanilla essence
Cookies Inspired by the Classic Southern Tea Cake
Before setting aside, mix the flour, salt, and baking soda in a medium-sized basin.
Put the sugar and butter in the bowl of your mixer and whip them on high until they are smooth and fluffy, which should take approximately four or five minutes.
Add one egg and vanilla essence, then beat on medium speed until combined.
Finally, reduce mixer speed to low and add flour mixture in thirds, mixing well after each addition to combine.
To firm up the dough, when it is well combined, put it in a Ziploc bag and refrigerate for at least an hour. when that, switch off the mixer.
Take the dough out of the fridge and have your oven ready to bake at 325 degrees when it's firm.
Spread parchment paper on a baking sheet–line it.
form out enough cookie dough to fill a measuring tablespoon, and then form it into a ball. Press down slightly in the middle with your thumb to flatten a little, then set on the serving platter.
Keep at least 1 1/2 inches of space between each dough ball as you repeat with the remaining dough.
Take it out of the oven after 9 to 11 minutes, or when the edges start to become golden.
Rest for five to ten minutes before serving.
Important Note: All components must be at room temperature before use.   A fantastic, well-mixed dough will result from their improved incorporation.

If you put your freshly made Southern Tea Cakes in an airtight container and keep them at room temperature, they will retain their delicious flavor for up to a week.

The tea cakes may be frozen for up to three months if you want to prolong their delicious texture; just wrap them firmly before freezing.