1 c. butter, softened
2 c. sugar
2 eggs
1/2 c. buttermilk
5 c. all-purpose flour
1 tsp. baking soda
1 tsp. vanilla

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add buttermilk and beat well. Combine flour and soda; gradually stir into creamed mixture. Stir in vanilla. Chill dough covered in refrigerator overnight. (This is the secret to the success of these teacakes.)

The next day roll dough to 1/4 inch thickness on a lightly floured surface; cut into rounds and place on lightly greased cookie sheet. Bake at 400 degrees for 7-8 minutes or until edges are lightly browned. Remove cookies to wire racks and let cool completely. Yields about 4 dozen cookies.