Nutmeg Noel Cookies Food

GRANDMA STAFFORD'S NUTMEG COOKIES

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

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls., Place 2 in. apart on ungreased baking sheets. Bake at 300° for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. , In a shallow bowl, combine confectioners' sugar and nutmeg. Gently roll cooled cookies in sugar mixture.

FROSTED NUTMEG COOKIES CHEX MIX

Steps:

• In large microwavable bowl, mix cereals.
• In 2-cup microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in brown sugar, vanilla and nutmeg. Microwave uncovered on High about 30 seconds or until hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 2 to 3 minutes, stirring every minute until mixture just begins to brown. Spread on waxed paper or foil.
• In small microwavable bowl, heat frosting uncovered on High about 15 to 20 seconds, just until melted. Drizzle frosting over cereal mixture. Refrigerate 15 to 20 minutes or until set.

NUTMEG NOEL COOKIES

Steps:

• Preheat oven to 375. In a small bowl combine colored sugar and 1/4 tsp nutmeg and set aside. In large bowl combine flour, sugar, cream of tartar, baking soda, salt, and remaining 1/4 tsp nutmeg. In mixer bowl, beat together butter, egg, and vanilla. Beat in flour mixture at low speed until well mixed. Roll rounded teaspoonfuls into 1/2-inch to 1-inch balls, and roll balls in colored sugar mixture. If dough is too soft to roll, chill it in refrigerator to firm up. Place 2-inches apart on ungreased cookie sheet (don't use silicon baking mats or bottoms won't get crisp). Bake about 8 minutes until centers are set, and cool on wire racks.

CLEONE'S NUTMEG COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk together the milk and lemon juice in a small bowl; set aside a few minutes to sour. Meanwhile, combine the flour, baking soda, baking powder, salt, and nutmeg in a bowl. Beat the margarine and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the margarine mixture until completely blended, then beat in the vanilla with the second egg. Mix into the flour, then stir in soured milk mixture until just incorporated. Wrap cookie dough in plastic, then freeze until firm, about 30 minutes.
• Roll dough out on a heavily floured surface, then cut with cookie cutters. Alternatively, the cookies can be rolled into balls, then pressed down with a fork. Arrange cookies onto prepared baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 10 minutes.

NUTMEG SUGAR COOKIES

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.

NOEL COOKIES

Steps:

• Preheat oven to 350*.
• Cream butter and sugar. Mix in the egg and extract.
• In a separate bowl, mix together flour, baking powder and salt. Stir into the creamed mixture.
• Stir in the chocolate chips, coconut and cherries.
• Drop by teaspoons on a parchment lined cookie sheet.
• Bake for 15 minutes or until edges are slightly golden in colour. Cool slightly before removing to a wire cooling rack.

NUTMEG SUGAR COOKIES

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.