1 cup shortening
1 teaspoon vanilla
2 cups sugar
2 eggs, separated
1 tablespoon freshly squeezed lemon juice
1 cup evaporated milk
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt

cream shortening, vanilla and sugar together. beat in egg yolks.
add lemon juice to evaporated milk. sift dry ingredients together. add to creamed mixture alternately with milk. beat egg whites until stiff but not dry. fold into batter. drop by rounded tablespoons 3″ apart on a greased cookie sheet. flatten tops. sprinkle lightly with sugar and spice (nutmeg and cinnamon). bake at 375° 10 minutes or until edges are browned.

4 dozen cookies