2 c. sugar
6 tbsp. vegetable shortening, softened
3/4 stick (6 tbsp.) unsalted butter, softened
1 tsp. freshly grated lemon zest
2 lg. eggs
1/2 c. sour cream
3 1/2 c. all-purpose flour
1/2 tsp. freshly grated nutmeg
1 tsp. baking soda
1 tsp. double acting baking powder
Colored granulated sugar for sprinkling cookies, if desired

In a large bowl with an electric mixer cream together the sugar, shortening and butter and the lemon zest until mixture is light and fluffy. Beat in eggs one at a time, beating well after addition and stir in sour cream.

In a small bowl sift together flour, nutmeg, baking soda and baking powder and stir flour mixture into the butter mixture a little at a time. (The dough will be very soft.) Spoon the dough into a large sheet of waxed paper. Flatten it slightly. Chill in waxed paper overnight.

Working with half the dough, roll out. With 3-inch cutter cut out rounds. Transfer dough to slightly floured cookie sheet and bake the cookies 8-10 minutes. Remove from cookie sheet and transfer cookies to rack and sprinkle with colored sugar.