In large mixer bowl, combine 1 ½ cups flour, yeast, 2 tablespoons sugar, salt and nutmeg; mix well. Add warm water (120-130°F), shortening, and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand or with the dough hook, gradually mix in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 45 minutes.

Prepare Topping: Combine ¾ cup sugar, pecans, brown sugar and cinnamon; mix well. Pour in to a rimmed baking tray lined with parchment paper or a siplat.

Stir down batter. Drop batter by tablespoons into sugar mixture; toss lightly to coat. Flatten each piece to a 4 or 5-inch circle, ⅛-inch thick, pressing sugar mixture into both sides. Place on greased foil-lined cookie sheets.

Bake at 400°F for 12 to 15 minutes until light golden brown. (Do not overbake). Remove from cookie sheets; cool.