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1
Make sure you have an oven rack placed dead in the middle of your oven. Preheat the oven to 375u00b0 F. In a mixing bowl combine both flours, baking powder, and salt. Stir it with the measuring spoon to mix.
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2
Place the sugar, nutmeg, and vanilla seeds into the bowl of a mixer and mix for two minutes to distribute. Turn off the mixer and add the butter and shortening. I use cold butter (when I squeeze it it just gives) because I personally think it creams better. You do not want this to look granular and you don't want the fat to break out and look similar to cottage cheese either.: It should look like ice cream just scooped from the container. Start out on low speed and when the butter starts to cream, gradually increase the speed to medium and cream for about 2 minutes total.
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3
Scrape down the sides with a spatula. Add the egg and mix to combine. Add the honey and mix briefly.
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4
Adding the flour in thirds, to keep it from flying out of the mixing bowl, mix at low speed and mix until all is incorporated. Scrape down the sides of the bowl if necessary.
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5
Place the remaining half cup of sugar into a separate bowl. Line two 12- by 17-inch baking sheet pans with parchment paper.
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6
Using a tablespoon or a number-40 scoop, scoop out some dough. Using your hands, roll it into a ball and then roll it around in the sugar until coated. Place it onto the baking sheet. Repeat until you have 12 cookies on the tray. Using a fork, flatten the cookies to about a 1/2-inch thickness.
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7
Place tray into the oven and set the timer for 10 minutes. While they are cooking, roll and coat the remaining twelve cookies. When the timer goes off, check the cookies. They should be browning at the edges but still light in the middle. If they're not, leave them in the oven for another few minutes. Remove them and let them cool for 3 to 5 minutes before moving them to a cooling rack to finish cooling. Place the other tray of cookies into the oven and repeat this step.
