Preheat oven to 425°F degrees. Line cookie sheet with parchment paper.
In the bowl of your stand mixer, cream together the shortening and sugar for about 2 minutes.
Add the eggs and vanilla and mix thoroughly.
In another bowl, whisk together the flour, baking powder, salt and nutmeg.
Add the flour mixture to the wet ingredients, alternating with the sour cream and mix until just combined. Scrape the sides and bottom of the bowl and mix again until completely combined. Do not overmix.
On a well floured surface, roll dough out to 1/4" thickness.
Cut the dough with a 2" round cookie cutter and place on prepared baking sheet.
Sprinkle each round of dough generously with sugar.
Bake 8-10 minutes or until lightly browned.
Cool on the pan for 1 minute before removing to a wire rack to cool completely.
Serve with coffee or hot tea.
Store in an air tight container for up to a week.