NUTMEG SUGAR COOKIES
The holidays are my favorite time of year because I love to bake. These are one of my favorite cookies-they always disappear fast!-Jean Wysocki, Westminster, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 7 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well. , Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets. , Bake at 350° for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter until fluffy. Add confectioners' sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency. , Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA STAFFORD'S NUTMEG COOKIES
This delicious nutmeg cookie recipe is courtesy of Abigail Breslin's great-grandmother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a baking sheet and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar and shortening until well combined. Add eggs, mixing until incorporated.
- In a large bowl, sift together flour, baking soda, nutmeg, and salt. With the mixer running, add flour, alternating with buttermilk and beginning and ending with flour; mix until well combined.
- Using a tablespoon, drop dough onto prepared baking sheet and transfer to oven. Bake until edges are slightly brown, about 15 minutes.
MOM'S NUTMEG SUGAR COOKIES
This recipe came from a website I found on the internet, but don't remember which one. I made a huge batch of these today and they turned out really good. I am giving them to friends and family for the most part since they contain sugar, eggs and butter, something I try not to eat. You can make the sour milk by putting 1 tbsp. of lemon juice into a cup of milk and let it sit for 5 mintues. I didn't include the chilling time for the dough in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 40m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Let the butter and eggs come to room temperature.
- Cream the butter and sugar together in a standing mixer. You want a nice light yellow fluffy mixture. Add eggs and mix well after each egg.
- In another bowl combine the dry ingredients. Add it to the butter/sugar/egg mixture alternating with the sour milk. Refrigerate the dough until its stiff.
- I left mine over night but a couple of hours would probably be ok.
- Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes.
- Bake at 350'F for 10 minutes.
- DO NOT OVER BAKE.
- You can frost these once they are cool, or sprinkle them with sugar before you bake them.
- This makes a lot of cookies, so share them with your friends and family.
- Make sure the cookies are totally cooled before putting them in a tin.
- Bon Appetit.
Nutrition Facts : Calories 856.4, Fat 30, SaturatedFat 18, Cholesterol 133.6, Sodium 406.1, Carbohydrate 134.3, Fiber 2.8, Sugar 59.5, Protein 13.4
NUTMEG SUGAR COOKIES
Make and share this Nutmeg Sugar Cookies recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth.
- Add oil, egg, and vanilla and beat until well blended.
- In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt.
- Stir into butter mixture, then beat until well blended.
- Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.
- Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
- Press each cookie with the lightly floured tines of a fork to flatten slightly.
- Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
- Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Nutrition Facts : Calories 94, Fat 5.8, SaturatedFat 2.1, Cholesterol 12.7, Sodium 54, Carbohydrate 9.8, Fiber 0.2, Sugar 4.5, Protein 0.9
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