Aunt Angie's Sugar Cookies

My great aunt's recipe is a Christmas tradition since I was so small I had to climb on a chair to make them. Now that I'm older, I know it's the generous amount of nutmeg that makes them so good. The original recipe calls for 1 nutmeg. I did some research and translated that to about 1 T ground. Enjoy!

• Ready In: 2 hrs 8 mins
• Serves: 72
• Yields: 72 cookies

Ingredients

• 2 1⁄2 cups sugar
• 1  cup shortening
• 3  eggs
• 1  cup  sour milk or 1  cup buttermilk
• 1  teaspoon baking soda
• 1  tablespoon nutmeg
• 1 1⁄2 teaspoons vanilla
• 1  teaspoon baking powder (heaping)
• 6 -7  cups flour
• 1⁄2 teaspoon salt

Directions

1. Cream shortening and eggs.
2. Stir baking soda into milk and add with remaining ingredients and 5 cups of the flour.
3. Add the remaining flour gradually until the dough "feels right". A little sticky is better than too dry as you will be working with it on a floured surface.
4. Chill dough.
5. Roll out to desired thickness and cut with favorite cookie cutters. I like to roll mine on the thick side for a soft cookie, but if you want crisper just roll it thinner.
6. You can brush with water and sprinkle with sugar before baking or leave plain and decorate with frosting after they are cooled. They are yummy either way.
7. Bake at 400* about 8 minutes or until edges are lightly browned.
8. This recipe makes a lot of cookies, depending of course upon the size cutters and thickness you choose.