Moms Nutmeg Sugar Cookies Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour. , Shape into 3/4-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

Steps:

• In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight., Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts., Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.

Steps:

• Cream sugar, shortening and eggs in large mixing bowl. Mix in other ingredients-add flour a little at a time, using wooden spoon if mix gets too thick for electric mixer. Chill dough for 15 minutes.
• Preheat oven to 350°F.
• Use plenty of flour to roll out dough about 1/4 in thick; cut with assorted cookie cutters. Bake for 10-12 min or until cookies are just lightly brown on bottom.
• Frosting: Melt butter in microwave; add milk and vanilla and stir.
• Place powdered sugar in separate containers. Add a little milk mixture and stir until frosting reaches desired consistency. Use food coloring and assorted sprinkles to frost/decorate cookies as desired.