1 cup white sugar
3 tablespoons cold milk
1 egg
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon grated lemon zest
3 tablespoons butter or margarine, chilled and rinsed
1 cup granulated sugar
4 tablespoons water
1 cup chopped pecans
Preheat the oven to 400 degrees F (200 degrees C).Sift together the sugar, dry milk and egg. Cut into small cubes. Press sugar cubes into the bottom and 1/2 up sides of ungreased cookie sheets.
Fold together the flour, baking powder, baking soda, cinnamon, nutmeg, lemon zest and butter into small saucepan; whisk into creamed sugar mixture. Bring mixture to a boil in a small saucepan and cook, stirring occasionally, until mixture is smooth and is removed from heat, about 3 minutes. Pour batter over cookie sheets; press edges of cookies together to keep them from touching.
Bake for 6 to 8 minutes in the preheated oven, or until they are light golden brown. Alternately brush the bottoms with water and store in refrigerator. On the flip side, remove cookie sheets from pans and place cookies on a kitchen towel in the refrigerator for at least Chill 2 hours. After decorations are springy, remove cookie sheets from dip pans. Freeze cookies for about 1 hour; cookies are crispy and serve immediately.