Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Line 2 baking sheets with parchment paper.

Step 2

Place 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Step 3

Place 2 large eggs in a small bowl. Finely grate the zest of 1 medium lemon (about 1 teaspoon) into the eggs. Add 1/2 teaspoon freshly grated nutmeg and beat with a fork until the eggs are broken up.

Step 4

Place 1 cup honey and 1/2 cup shortening in a medium bowl and stir together with a wooden spoon or flexible spatula until combined. Add the egg mixture and mix until combined. Add the flour mixture and stir until just combined.

Step 5

Drop the dough by heaping tablespoons onto the baking sheets, spacing them about 2 inches apart, 18 per sheet.

Step 6

Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are firm to the touch and lightly browned on the bottom, 5 to 8 minutes more. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.