Combine
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.
Spoon
Royal Icing into decorating bag and pipe white outline onto cookies
if desired or sift with powdered sugar.
Royal
Icing
3 tablespoons meringue powder (available at most stores)
1 16-ounce package powdered sugar, sifted
5 to 6 tablespoons warm water
Beat meringue
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). |
