Old-Fashioned Tea Cakes

1/2 cup butter, softened
1 cup sugar
2 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
1 tablespoon milk

Beat butter at medium speed with electric mixer; gradually add sugar, beating well. Add eggs, beat well. Combine dry ingredients, add to creamed mixture alternately with milk, mix well. Cover and chill 1 hour.
Work with half of the dough at a time, storing remainder in refrigerator. Place stockinette cover on rolling pin and flour well. Roll dough to 1/4-inch thickness on lightly floured pastry cloth. Cut with a 2 1/2-inch round cutter and place on a greased cookie sheet.
Bake at 350 degrees for 8 minutes (cookies will be pale). Cool on wire racks.

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