| 12 cup Shortening, (part butter) | | 1 cup Sugar | | 1 x egg | | 1 tsp Vanilla | | 2 2/3 cup Flour | | 1 tsp Baking powder | | 1/2 tsp Baking soda | | 1/2 tsp Salt | | 1/4 tsp Nutmeg | | 1/2 cup Sour cream |
| | Heat oven to 425 F. Mix thoroughly shortening , sugar, egg and vanilla . | | Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream . Divide dough and roll out to 1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden. | | Makes 4 to 5 dozen 2-inch cookies. |
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