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| What You Need: |
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3˝ cups unsifted flour
1 teaspoon ground nutmeg
˝ teaspoon salt
2 cups sugar
12 tablespoons butter, softened
8 tablespoons vegetable shortening
2 eggs
1 teaspoon vanilla extract
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| How To Cook: |
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1. Preheat the oven to 400. Combine the flour, nutmeg and salt, and sift them together into a bowl. Place 1 cup of the sugar in another bowl and set it aside.
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2. In a deep bowl, cream the butter, the shortening and the remaining cup of sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy.
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3. Beat in the eggs, one at a time, and add the vanilla extract. Add the flour mixture by the cupful, beating well after each addition. For each cookie, roll about 1 tablespoon of dough between your hands into a ball about 1 inch in diameter.
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4. Arrange the balls about 4 inches apart on ungreased cookie sheets. Dip the bottom of a glass 3 inches in diameter into the reserved bowl of sugar and press it down on a cookie ball. Repeat, dipping the bottom of the glass into sugar each time, until all the balls are flattened into 3-inch rounds and topped with sugar.
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5. Bake the cookies in the middle of the oven for 7 to 8 minutes, or until the edges are delicately browned and crisp. Transfer the cookies to wire racks and let them cool to room temperature before serving. In a tightly covered jar or tin, the glass cookies can safely be kept for 2 or 3 weeks.
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| Serving Size: 7 to 8 dozen 3-inch cookies |
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