Esther Willingham'S Tea Cakes - cooking recipe

Ingredients

4 c. sifted flour
3 tsp. baking powder
1/2 tsp. nutmeg (optional)
1/2 c. shortening
1/2 c. butter or margarine
2 c. sugar
2 eggs
1/4 c. cream (no substitutes)
1/2 tsp. vanilla

Preparation

Cream shortening and butter.
Add well beaten eggs.
Reserve 1 cup flour.
Combine dry ingredients and add to creamed mixture. Add cream and vanilla.
Mix.
Use the reserved flour on dough board when rolling out cookies.
Use a large cookie cutter.
Dough may be chilled for easier handling.
Bake at 425\u00b0 on ungreased cookie sheet until edges are light brown.