Shrewsbury Cookies

INGREDIENTS:
1/2 cup sugar
1/2 cup Crisco + 2 tsp water
1 egg
1 can sweetened condensed milk (12 oz)
1/2 tbsp vanilla
1 tsp lemon juice
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg powder
3 cups all purpose
1/2  cup semolina

DIRECTIONS:
Preheat oven to 350 F and line the cookie trays with parchment paper. Combine flour, semolina, baking powder, baking soda, and nutmeg powder. In a bowl, combine sugar and Crisco and beat till light and fluffy. Add condensed milk, eggs, vanilla, and lemon juice. Beat at medium speed for 1 minute. Add flour mixture and beat on slow speed until combined till you get dough consistency. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour or until it is ready to handle. On a lightly floured surface, roll out dough to 1/8 inch thickness (Keep the dough which you are not using refrigerated). Cut out the cookies with various cookie cutters. Place one inch apart on cookie sheets. Bake for 10-12 minutes or until very lightly browned around the edges. After cooling on the rack, decorate as you wish. I had mine decorated for Christmas. I made around 4 dozen cookies of various shapes from this mixture.