Combine flour, 2 tablespoons of sugar, baking powder, nutmeg, salt, and cinnamon in a bowl.

Cut in shortening using a pastry blender or your fingers until the mixture resembles fine crumbs.

Stir in the egg and gradually add enough milk until the dough just leaves the side of the bowl.

Turn the dough out onto a lightly floured surface.

Knead the dough lightly about 10 times.

Roll the dough to a thickness of 1/2 inch.

Cut out shapes using a floured doughnut cutter (or similar).

For bows, hold opposite ends of each ring and twirl to form a figure 8.

Place the bows and 'buttons' (doughnut holes) onto an ungreased cookie sheet.

Bake in a preheated oven until golden brown, approximately 8 to 10 minutes.

Melt butter in a bowl.

Pour sugar into a separate bowl or plastic bag.

Dip each baked bow and button into the melted butter, then into the sugar, ensuring they are coated.

Alternatively, place the buttered doughnuts in a plastic bag containing sugar and gently shake to coat.