|Sifted all purpose flour||2 Cup (32 tbs) (Robin Hood)|
|Baking powder||1 1⁄2 Teaspoon|
|Soft shortening||3⁄4 Cup (12 tbs) (Part Butter)|
|Granulated sugar||1 Cup (16 tbs)|
Measure flour, baking powder, salt and nutmeg onto waxed paper.
Stir thoroughly to blend.
Cream shortening and butter until light and fluffy.
Gradually add sugar, mixing until creamy.
Beat in eggs, one at a time, beating well after each addition.
Add dry ingredients, combining thoroughly.
Chill dough for 2 hours at least (preferably overnight).
Roll out chilled dough on lightly floured bakeboard or pastry cloth to 1/8 inch thickness.
Cut out cookies close together using floured cookie cutter.
Place on greased baking sheet 2" apart.
Sprinkle with plain or coloured sugar, chocolate or coloured cake decorations.
Bake at 375° F (moderate) for 8-10 minutes.
Cool on racks.