Ingredients

For the Nutmeg Cookies
1 Cup Cold Butter
3/4 Cup Butter Flavored Crisco
1 and 1/4 Cup Sugar
3/4 Cup Powdered Sugar
2 Tablespoons Milk
2 Eggs
2 Teaspoons Vanilla
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cream of Tartar
1 Teaspoon Salt
1 Teaspoon Nutmeg
5 and 1/2 Cups Flour

For the Almond Frosting
1 Cup Softened Butter
2 Teaspoons Almond Extract
3 Tablespoons Plain yogurt (or greek yogurt, sour cream, or milk if you are desperate)
3 1/2 Cups Powdered Sugar

Instructions

Cookie Base: Preheat oven to 350 degrees Fahrenheit. Cut cold butter into cubes and put in mixing bowl. Add shortening and mix together until combined (with pea sized chunks of butter still not mixed in). Add sugar, powdered sugar, milk, eggs, and vanilla. Again, mix until combined, but there should still be some chunks of butter seen. Add baking soda, cream of tartar, salt, nutmeg, and flour (keep 1/2 cup out for now). Mix until dough comes together, but don’t mix any longer! If the dough is too wet to be handled without getting dough stuck all over yourself, add the reserved flour 1/4 cup at a time until it can be handled more. Alternately, if the dough is too crumbly and not coming together, add a Tablespoon of Milk and press together with your hands. Get balls of dough (4ish Tablespoons of dough per ball) and place on baking tray a few inches apart. Press down each ball with your hand until 1/2 – 3/4 inch thick. Bake for 8 to 10 minutes. Let cool.

Frosting: Put all ingredients into a bowl and mix using a mixer until well combined and fluffy. If it’s too wet, mix in a Tablespoon of powdered sugar at a time until it’s at desired consistency. If too dry, mix in 1/4 teaspoon of milk at a time until at desired consistency. Spread on cooled cookies.

Yield: about 18 cookies