Directions

• In a small bowl stir, together flour, baking soda, baking powder, salt, and nutmeg; set aside. In a medium mixing bowl beat sugar and shortening with an electric mixer on medium to high speed until thoroughly combined. Beat in lemon peel and 1 tablespoon lemon juice. Alternately add flour mixture and sour cream to beaten mixture, beating well after each addition. Stir in chopped walnuts. Drop dough by rounded teaspoons 2 inches apart onto a greased baking sheet. Bake in a 375 degrees oven for 8 to 10 minutes or until edges are lightly browned. Remove and cool cookies on a wire rack. Spread cooled cookies with Browned butter frosting, topping each cookie with a walnut half, if desired. Makes about 60 cookies.
• Browned butter frosting:
• In a small saucepan melt and stir 3 tablespoons butter or margarine until browned. Remove from heat. Slowly beat in 2 cups sifted powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla.