Ingredients: |
Ingredients: 350º Two large baking sheets, buttered or lined with parchment paper
2¼ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp nutmeg
5 Tbsp. vegetable shortening
3 Tbsp. unsalted butter, softened
1 cup sugar
1 large egg, room temperature
⅓ cup buttermilk
1 tsp vanilla
1 tsp grated lemon zest
¼ + cup of cinnamon sugar
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Directions: |
Directions:Preheat the oven to 350º
Sift the flour, baking powder, baking soda, salt and nutmeg into a medium bowl. Whisk well to mix and set aside.
In a separate bow and using an electric mixer, cream shortening and butter, gradually adding sugar. Beat in the egg, buttermilk, vanilla and lemon zest until evenly blended. Stir in the dry ingredients, about a third at a time until well mixed. Cover the dough with plastic and refrigerate for 50-60 minutes. (You may refrigerate the dough for up to 48 hours, but let the dough sit a room temperature for 15 minutes after refrigeration.)
Place the cinnamon sugar in a small bowl. Using floured hands. roll the dough into 1½ inch diameter balls. Roll each ball in cinnamon sugar and place them on the cooking sheet, leaving about 3 inches between each cookie. Using the bottom of a drinking glass, press gently to a thickness of ⅓ inch. Bake on the center oven rack for 12-13 minutes until light golden brown. Immediately transfer cookies to a rack and cool thoroughly |
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