flour, baking powder, soda and nutmeg. Cut in shortening with a
pastry blender until mixture is crumbly.
Combine eggs, sugar, milk and vanilla; pour into
crumb mixture. Stir with a fork until dry ingredients are moist.
Shape dough into a ball and chill at least an hour.
Divide dough in half; refrigerate remaining half.
Roll half of dough into 1/8-inch thickness on a lightly floured
pastry cloth or board.
Cut dough with toy soldier cookie cutter and
transfer to lightly greased baking sheet. Repeat with remaining
dough. Bake at 375 degrees for 8 minutes or until edges are lightly
browned. Cool on wire racks.
Royal Icing into decorating bag and pipe white outline onto cookies
if desired or sift with powdered sugar.
3 tablespoons meringue powder (available at most stores)
1 16-ounce package powdered sugar, sifted
5 to 6 tablespoons warm water
powder, powdered sugar and 5 tablespoons of warm water at medium
speed with an electric mixer until well blended. Add additional
water if needed. Beat at high speed until peaks form (8 to 10 minutes).