Dough:

1/3 c. butter flavor Crisco
1/2 c. sugar
1 egg
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. buttermilk

Topping:

1 tsp. sugar
1/4 tsp. nutmeg

Heat oven to 375°F. Grease baking sheet with butter flavor Crisco.

For dough: Combine butter flavor Crisco and sugar in large bowl. Beat at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Add alternately with buttermilk to creamed mixture at low speed. Mix well after each addition. Roll dough to 1/2-inch thickness on lightly floured surface. Cut with floured 2 1/2-inch round cutter. Place on baking sheet.

For topping: Combine sugar and nutmeg. Sprinkle over tops of tea cakes.

Bake at 375°F for 7 to 9 minutes or until set. Remove to cooling rack. Serve warm or at room temperature.

Makes 16 tea cakes.