COLONIAL SPICE SQUARES
(from Colonial Williamsburg)

2 cups sifted all-purpose flour
1 teaspoon kosher salt
2 teaspoons freshly grated or ground nutmeg OR 1 tablespoon cinnamon
1/2 cup butter
1/2 cup shortening
1 scant cup sugar
1 egg yolk
1 1/2 cups walnuts, chopped (optional if using nutmeg)

Preheat oven to 325 degrees F. Line large cookie sheet with parchment paper and grease or coat with cooking spray.

Re-sift the flour with salt and nutmeg or cinnamon into a small bowl and set aside.

Cream the butter, shortening and sugar in a large bowl with an electric mixer on high for 1 minute. Add the egg yolk and mix until light and fluffy, about 2 minutes. Reduce speed to medium-low and add flour mixture slowly until just blended. Scrape dough out onto prepared cookie sheet and press out in a rectangular shape about 1/4 inch thick. Press on the nuts if using.

Bake for 25-30 minutes until slightly puffy and light brown around the edges, rotating the cookie sheet halfway through the baking time. (Take care not to overbake tea cakes -- they can become too crunchy.) Cut into squares and let cool on cookie sheet.

Makes about 2 dozen
Source: Elizabeth Softky for San Jose Mercury News, June 7, 2000