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1
In a large mixing bowl, stir the flour, baking powder, salt, nutmeg, and cinnamon together.
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2
In another bowl, whisk the eggs with the sugar until the sugar dissolves and the eggs are frothy and a light lemon yellow color.
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3
Add in the butter, milk, and vanilla; continue to whisk for a full minute.
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4
Switch to a sturdy spoon and mix in the flour mixture, about 1 cup at a time; the dough will be somewhat stiff.
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5
Flour a work surface lightly; pat out the dough into a 1/2-inch thick rectangle and let it rest for 15 minutes.
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6
Roll the dough out into a large 1/8 inch thick square, then trim off any ragged edges.
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7
Using a pastry cutter or sharp knife, slice the dough into diamond shapes (as small as 3x3 inches or as big as 6x6 inches).
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8
Heat enough shortening in a large deep skillet or saucepan to measure several inches in depth, bringing it to 375.
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9
Transfer several dough diamonds to the shortening.
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10
After sinking briefly, the breads will rise to the surface.
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11
Fry them for about 1 minute, until puffed, crisp, and golden brown on both sides.
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12
Remove with tongs and drain.
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13
Repeat with the remaining dough; dust with powdered sugar and serve immediately.
