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1
Sift together the flours, baking powder, cream of tartar and nutmeg.
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2
Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes.
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3
Add the powdered sugar and beat for 1 to 2 minutes on moderate speed.
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4
Blend in the sifted mixture on low speed.
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5
The dough will be quite sticky.
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6
Place the dough on a large sheet of wax paper, place another sheet on top and roll out the dough to about 13 inch thickness.
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7
Carefully transfer the sheet of dough onto a cookie sheet and refrigerate for about 4 hours, or overnight, until the dough is very firm.
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8
The sheet of dough can be stored in the refrigerator, well wrapped, for up to 2 days.
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9
Preheat oven to 350F (180C); line cookie sheets with parchment paper.
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10
Peel off the wax paper just before cutting the dough.
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11
Stamp out 1 1/2 to 1 3/4 inch rounds or squares and place them, 2 inches apart on lined cookie sheets.
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12
Lightly brush the tops of the cookies with the cold water and sprinkle with granulated sugar.
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13
Reroll the scraps, refrigerate until firm and cut the remaining cookies.
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14
Bake for 17 to 20 minutes, or until set.
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15
After 1 minute, transfer the cookies to cooling racks using a wide metal spatula.
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16
Cool completely.
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17
Store in an airtight container.
