| 1 | Cream shortening and sugar together at medium speed until well blended. |
| 2 | Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings. |
| 3 | Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy. |
| 4 | Cover and refrigerate from 3 hours to overnight. |
| 5 | Return dough to room temperature. |
| 6 | Roll out on a lightly floured board to ? thick. |
| 7 | Cut with a 2 ?round cutter or an equivalent (see note below). |
| 8 | Place dough on cookie sheets that have been sprayed with pan spray or lined luminum foil. |
| 9 | Bake at 350°F for 8 to 10 minutes, or until cookies are lightly browned. |
| 10 | Remove them to a wire rack and cool to room temperature. |
| 11 | Note: nutritive values for these cookies are based on the use of the 2 ?round cutter and weight of a little over 1 ounce per cookie. |
| 12 | You may use other cutters as long as the finished cookie weighs about 1 ounce per cookie, and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those for the smaller cookie. |
| 13 | You may add flavorings other than vanilla and lemon; if add nuts, raisins and the like, however, you are altering the nutritve values and exchanges for each cookie. |
| 14 | Food exchanges per serving: 1 starch/bread exchange + 1 fat exchange calories: 108, fat: 5g, cho: 15g, na: 54mg, cholesterol: 18mg. |
