Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a large mixing bowl, cream together 1 cup of softened butter and 1¾ cups of granulated sugar until light and fluffy using an electric mixer on medium speed.

Beat in the eggs one at a time, then add 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 3 cups of plain flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon powdered nutmeg.

Gradually add the dry ingredients to the butter mixture, stirring until a stiff dough forms.

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

Roll chilled dough into 1-inch balls and place 2 inches apart on the baking sheet. Flatten each ball with the bottom of a glass or cookie stamp. Bake for 10-12 minutes until edges are golden brown.

Let the tea cakes cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.