Our family doubles this recipe so we have lots of cookies for sharing:
1/2 tsp baking powder (aluminum-free)
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup vegetable shortening
2 TBS soft butter
1 cup of sugar
1 large egg
1/3 cup cream cheese (or sour cream)
1 tsp vanilla extract
1 tsp grated lemon zest
colored sugar or edible glitter
Sift the flour, baking powder, baking soda, salt and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the cream cheese, vanilla extract, and lemon zest.
With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate for 30-60 minutes.
Shortly before baking, heat oven to 350 degrees F. Lightly grease one or two large cookie sheets (or cover with parchment paper). Put the decorative sugar into small bowls.
With lightly floured hands, shape the dough into 1 1/2 inch thick balls. Roll the balls in the colored sugar and place them on the baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15 minutes. Do not over bake or they will be as hard as rocks. Let cool.
I hope to make 5 or 6 more types of cookies over the next 2 weeks. I'll post all the recipes on my blog with a picture of how they turn out.
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