---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Desserts, Cookies
       Yield: 36 servings
     1/2 c  Vegetable shortening
   1 1/4 c  Sugar;
       2    Eggs, (large)
       1 ts Vanilla
       1 ts Lemon extract;
       3 c  All-purpose flour
       1 ts Nutmeg; (optional)
       1 ts Baking powder
       1 ts Baking soda
     1/4 ts Salt
       1 c  Sour cream;
   Cream shortening and sugar together at medium speed
   until well blended. Add eggs and flavorings, and beat
   at medium speed until creamy, scraping down the bowl
   before and after adding eggs and flavorings. Stir
   flour, nutmeg if desired, baking powder, baking soda
   and salt together to blend well; add, along with sour
   cream to creamy. Cover and refrigerate from 3 hours to
   overnight. Return dough to room temperature. Roll out
   on a lightly floured board to 1/4 thick.  Cut with a
   2 1/2 round cutter or an equivalent (see Note below).
   Place dough on cookie sheets that have been sprayed
   with pan spray or lined luminum foil.  Bake at 350 for
   8 to 10 minutes, or until cookies are lightly browned.
   Remove them to a wire rack and cool to room
     NOTE: Nutritive values for these cookies are based
   on the use of the 2 1/2 round cutter and weight of a
   little over 1 ounce per cookie. You may use other
   cutters as long as the finished cookie weighs about 1
   ounce per cookie, and you might even make a 2-ounce
   cookie and figure the nutritive value and exchanges as
   twice those for the smaller cookie. You may add
   flavorings other than vanilla and lemon; if add nuts,
   raisins and the like, however, you are altering the
   nutritve values and exchanges for each cookie.
   Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE +
   Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg,
   Cholesterol: 18mg. Source: Desserts for Diabeties by
   Mabel Cavaiani, R. D.
   Brought to you and yours via Nancy O'Brion and her