1 c. (1/2 lb.) soft butter
1 c. sugar
1 egg
3 1/2 c. reg. all-purpose flour
1/8 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1/2 c. buttermilk

Cream the butter until light and fluffy. Gradually beat in the sugar and egg. Sift flour; measure and sift again with the salt, nutmeg and soda. Add to the creamed mixture alternately with the buttermilk. Shape the dough into a ball and chill several hours until firm. Roll out a small portion of dough at a time on a well floured board until very thin (keep rest of the dough in refrigerator).

Cut with cookie cutters. Bake on an ungreased baking sheet in a moderate oven (350 degrees) for 10 minutes or until lightly browned. Makes about 6 dozen cookies.