2 c. sugar
1 c. shortening
1 1/8 c. buttermilk
2 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 rounded tsp. nutmeg or lemon extract
4 1/2 c. flour (measure 5 cups, reserve 1/2 c.)

Cream shortening. Add sugar gradually and blend well. Add eggs and blend. Add vanilla, then buttermilk. Sift flour and other dry ingredients together. Add all at once to liquid mixture and blend well. Drop soup spoonsful of dough into a mound of 1/2 cup of flour on a paper towel. Lift corners of towel to "dust" dough with enough flour to pick it up in hand. Loosely shake dough to form a ball. Drop onto ungreased cookie sheet, flatten with a glass or lightly with hand. Bake at 340 degrees for about 15 minutes. They should not brown. Cool completely and store in air-tight container.