Nutmeg Meltaway Cookies Food

EGGNOG MELTAWAY COOKIES

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.

NUTMEG MELTAWAYS

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.

MELT-AWAY COOKIES

Steps:

• Cream butter, sugar,and flavorings until light and fluffy.
• Add flour.
• Mix on LOW until blended.
• Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
• Bake at 400 for 8 minutes.
• Let cool 2 minutes.
• Roll in sugar.
• When cool, roll again.

NUTMEG MELTAWAY COOKIES

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.