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.
NUTMEG MELTAWAYS
Make and share this Nutmeg Meltaways recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 28m
Yield 60 cookies (approx)
Number Of Ingredients 7
Steps:
- Set oven to 300 degrees.
- Grease a large baking sheet.
- In a mixing bowl cream butter, sugar and vanilla until fluffy.
- Gradually add flour and mix well.
- Stir in ground almonds.
- Shape into 1-inch balls.
- Place 2 inches apart on baking sheet/s.
- Bake for about 18-20 minutes, or until bottoms are lightly browned.
- Cool on wire racks.
- In a small bowl combine icing sugar and nutmeg.
- Gently roll cooled cookies in the sugar mixture.
Nutrition Facts : Calories 67.6, Fat 4.1, SaturatedFat 2, Cholesterol 8.1, Sodium 27.8, Carbohydrate 7.2, Fiber 0.3, Sugar 3.8, Protein 0.8
NUTMEG MELTAWAY COOKIES
The nutmeg makes this have a very good flavor and they really do melt in your mouth. From taste of home.
Provided by virginia duncan
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- 1. In a large mixing bowl, cream the butter, sugar and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-in. balls.
- 2. Place 2-in, apart on greased baking sheets. Bake at 300 for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks.
- 3. In a shallow bowl, combine confectioners' sugar and nutmeg. Gently roll cooled cookies in sugar mixtures. Yeilds: about 5 dozen.
EGGNOG MELTAWAY COOKIES
The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment.
- Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
- Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
- Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
- Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
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