1 c. shortening
2 c. brown sugar, packed
2 eggs
1 c. heavy sour cream
2 tsp. salt
1 tsp. soda
1/2 tsp. nutmeg
1 tsp. cinnamon
4 c. flour
1/2 c. nuts (optional)

1/2 c. butter
1 c. brown sugar, packed
1/4 c. canned milk
1 3/4 to 2 c. powdered sugar

COOKIES: Sift flour, salt, soda, cinnamon and nutmeg all together. Cream shortening, add brown sugar and cream together. Add eggs, sour cream and put nuts in the mix or on top. Add flour. Chill in refrigerator for 1 hour. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 10 minutes.

ICING: Melt 1/2 cup butter, add 1 cup brown sugar packed. Boil over low heat for 2 minutes stirring constantly. Stir in 1/4 cup canned milk. Stir until it comes to a boil. Cool to lukewarm. Gradually add 1 3/4 to 2 cups powdered sugar. Beat until spreading consistency. If icing becomes stiff add a little hot water. This icing is good for cakes too.