Copper Shop's Sugar Cookies

This recipe was shared at a recent cookie swap fund-raising event. They are incredible! Light, buttery - every dieter's nightmare. Great iced or plain. Prep time does not include chill time. Yield depends on size of cookie cutters used.

• Ready In: 15 mins
• Serves: 18
• Yields: 3 dozen

Ingredients

• 2 1⁄2 cups  sifted all-purpose flour
• 3⁄4 teaspoon nutmeg
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup shortening
• 1  cup sugar
• 2  large eggs, beaten well
• 1  tablespoon milk

Directions

1. Sift together flour, nutmeg, baking powder and salt.
2. Beat shortening and sugar till light and fluffy, add eggs and milk, beating well.
3. Add dry ingredients and mix until just moistened. Shape dough into three balls and wrap in wax paper.
4. Chill overnight if possible.
5. Preheat oven to 375°.
6. Lightly grease baking sheets.
7. On surface dusted with powdered sugar, roll each ball to 1/8" thickness.
8. Use cookie cutters dipped in powdered sugar to cut dough.
9. Bake 4-5 minutes. Do not overbake.
10. Cool slightly, remove from sheet.
11. Cool completely and decorate as desired.