DIRECTIONS

In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition, and nuts. Sift together flour and spices; add with vanilla to creamed mixture. Chill 1 hours.
    Using shortening, liberally grease muffin tins or individual 3-in. tins or tart shells. Fill tins 1/3 to 1/2 full and press dough around sides, leaving depression in center. (If dough is too soft as you press into tins, add more flour.)
    Bake at 350° for about 18 minutes or until light brown. Cool 2 minutes; tap times to remove cookies. Dust with confectioners' sugar. Yield: 2-3 dozen.