Spoon River Rolled Cookies

Method

• Cream shortening and sugar together at medium speed until well blended
• Add eggs and flavorings and beat at medium speed until creamy scraping down the bowl before and after adding eggs and flavorings
• Stir flour nutmeg if desired baking powder baking soda and salt together to blend well; add along with sour cream to creamy
• Cover and refrigerate from 3 hours to overnight
• Return dough to room temperature
• Roll out on a lightly floured board to 1/4" thick
• Cut with a 2 1/2 round cutter or an equivalent (see Note below)
• Place dough on cookie sheets that have been sprayed with pan spray or lined luminum foil
• Bake at 350 for 8 to 10 minutes or until cookies are lightly browned
• Remove them to a wire rack and cool to room temperature
• NOTE: Nutritive values for these cookies are based on the use of the 2 1/2 round cutter and weight of a little over 1 ounce per cookie
• You may use other cutters as long as the finished cookie weighs about 1 ounce per cookie and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those for the smaller cookie
• You may add flavorings other than vanilla and lemon; if add nuts raisins and the like however you are altering the nutritve values and exchanges for each cookie.