1/2 cup (3 1/4 ounces) vegetable shortening
2/3 cup (4 3/4 ounces) sugar
1/4 cup (2 ounces) buttermilk
1 tablespoon vanilla
1/8 to 1/4 teaspoon nutmeg, to taste
2 cups All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat together the shortening and sugar till smooth. Add the buttermilk and vanilla, again beating till well-combined.
Add the nutmeg, flour, baking soda and salt to the wet ingredients, and beat until the mixture forms a cohesive dough.
Drop the dough in round blobs onto a parchment-lined or greased baking sheet. They you hav makes this task extremely simple. Leave about 2 inches between the dough balls, as they’ll spread as they bake.
Bake the cookies in a preheated 350°F oven for about 16 to 18 minutes, or until they’re just beginning to brown around the bottom edges. Remove them from the oven, and cool on a rack. As they cool, they’ll become crisp. If you want them to remain crisp, store them in an airtight container when they’re totally cool.
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