Thumbprint Cookies

2 1/2 C all-purpose flour, plus extra for flouring hands
1 1/2 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
pinch of salt
1 1/4 C sugar
3/4 C vegetable shortening, softened
1/2 C buttermilk
2 large eggs
1/2 tsp baking soda
1/2 tsp vanilla extract
1/4 C jam or jelly of your choice

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a stand mixer ?tted with the paddle attachment, combine 2 1/2 cups of the ?our, the baking powder, nutmeg, cinnamon, salt, and sugar. Stir brie?y to mix well. Add the shortening and mix to form coarse crumbs. In a small bowl or measuring cup, combine the buttermilk, eggs, baking soda, and vanilla. With the mixer running, gradually add the buttermilk mixture until a soft dough is formed. Using a cookie scoop, shape the dough into one-inch balls and roll in lightly ?oured palms to smooth. Place on the prepared baking sheets about 1 1/2 inches apart. Use the back of a measuring spoon to make “thumbprint” depressions in each cookie and ?ll with 1/2 teaspoon of the jam or jelly. Bake for 12 to 15 minutes. Cool on the baking sheets for at least five minutes, then transfer to a wire rack to cool completely. Serve.