Snickerdoodles

For the cookies, sift together the dry ingredients and set aside.

In a stand mixer with the paddle attachment, cream together shortening, butter and sugars, and beat until fluffy (about 3 to 4 minutes). Add the eggs one at a time, beating well after each. Add milk, almond extract, and dry ingredients and beat until everything is incorporated.

Turn the dough out on a sheet of plastic wrap and wrap it up tight. Refrigerate for at least 1 hour.

For the spiced sugar, sift together the sugar, cinnamon, and nutmeg and set aside.

Preheat oven to 400ºF. Then remove dough from fridge and roll into 1 1/2 to 2-tablespoon size balls. Roll these balls in the spiced sugar. Place on a parchment or Silpat-lined cookie sheet.

Bake for 7 to 9 minutes or just until the tops start to crack. Let the cookies sit on the cookie sheet out of the oven for 1 minute before moving to cooling rack.

Store in an airtight container with a piece of bread to keep them moist.