Step 1

In a large bowl cream together butter and shortening until creamy.

Step 2

Mix in sugar until well combined.

Step 3

Mix in egg.

Step 4

Mix in lemon zest and vanilla bean paste. Set aside.

Step 5

In a medium bowl, sift together flour, baking powder, salt, and nutmeg.

Step 6

Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.

Step 7

Turn dough onto a smooth surface and knead until dough is soft.

Step 8

Shape into a disk and cover with plastic wrap.

Step 9

Refrigerate for 1 hour (or freeze for 30 minutes)

Step 10

Preheat oven to 350 F.

Step 11

Line a large baking sheet with parchment paper. Set aside.

Step 12

Remove dough from fridge and plastic wrap.

Step 13

Knead dough to soften it.

Step 14

Roll dough to 1/4-inch thick.( I rolled the dough on parchment to prevent sticking)

Step 15

Use a round cookie cutter to cut out circle shapes.

Step 16

Place cookies on prepared pan about 2 inches apart. (see note)

Step 17

Bake for 8-10 minutes until bottoms are lightly golden. (see note)

Step 18

Remove from pan and place on cooling rack to finish cooling.

Step 19

Once cooled store in airtight container.