Sift together dry ingredients in a medium bowl.
In the bowl of a stand mixer, cream together shortening, sugar and the egg.
Add in buttermilk and vanilla mix until combined and smooth.
Add the dry ingredients, 1/3 at a time to the liquid and mix until combined before adding next third.
Stir in chopped nuts and refrigerate dough for one hour.
Preheat oven to 400º
Using a cookie scoop, place balls of chilled dough on to parchment lined baking sheets. 2 tablespoon measures (30g) will yield about 24 2” cookies. 1 tablespoon measures will give you 1 ½ inch cookies and yield about 45.