1 c. shortening
2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. buttermilk
1 tsp. baking soda
5 c. all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking powder
Pink Icing:
1 c. butter, softened
5 1/2 c. powdered sugar
evaporated milk, as needed
1 tsp. vanilla extract
1 tsp. almond extract, opt.
a few drops of red food coloring
In a large bowl, cream shortening and sugar; add eggs and vanilla. In a small bowl, combine buttermilk and baking soda. Stir in half the buttermilk mixture. Combine flour, nutmeg, salt and baking powder. Stir in dry ingredients alternately with buttermilk mixture. Dough will be tender. With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour. Cut out cookies with a round cookie cutter. Bake on a greased cookie sheet. Bake for 10 minutes (I baked mine 12 minutes and they were super soft) at 350 degrees. Do Not Overbake. The cookies should be soft. Cool completely and spread with pink icing.
For the icing: Beat butter until fluffy. Add one cup of powdered sugar at a time and beat until light and fluffy, adding evaporated milk as needed for desired consistency. Add vanilla extract, almond extract and red food coloring. Beat until evenly distributed. Spread over cooled cookies.