Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening; (part butter) |
| 1 cup | Sugar |
| 1 egg | |
| 1 teaspoon | Vanilla |
| 2⅔ cup | Flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ¼ teaspoon | Nutmeg |
| ½ 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 ¼-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. Posted to EAT-L Digest by pat hogberg <p_hogberg@...> on Dec 15, 1997