|Butter||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Sesame seed||1 Teaspoon|
In mixer bowl cream together butter, shortening, and sugar.
Add one of the eggs and vanilla; beat well.
Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add to creamed mixture alternately with whipping cream; beat well after each addition.
Cover; chill for 1 hour.
On a floured surface, using 1 tablespoon dough for each pastry, roll dough into 6-inch lengths.
Shape into wreaths, pressing to seal ends.
Place on a greased cookie sheet.
Mix remaining egg and 1 tea spoon water.
Brush pastries; top with sesame seed.
Bake in 325°F oven for 20 minutes.