Southern Tea Cakes

In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.

In the bowl of your stand mixer, add butter and sugar and cream together on high speed until fluffy and smooth (about 4-5 minutes). Turn mixer to medium speed and add the egg and vanilla extract and beat until well incorporated.

Lastly, turn mixer to low speed and add in flour mixture in intervals of three beating after each addition to incorporate.

After dough is well mixed, turn off mixer, remove dough from mixer bowl and add it into a Ziplock bag. Seal the bag and place it in your refrigerator for at least one hour to firm up dough.

Once dough is firm, remove it from the fridge and preheat your oven to 325 F. Line your cookie sheet(s) with parchment paper.

Using a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray. Do the same for the rest of the dough leaving at least 1 1/2 inches between each dough ball.

Bake for 9-11 minutes until golden brown on the edges. Remove pan from the oven and set it on a rack. Cool cookies for 5-10 minutes and serve.