Nutmeg Noels 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.

NOEL COOKIE GEMS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Shape into 1-1/4-in. balls; roll in nuts. , Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Fill with jam. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.

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.

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.

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.

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 MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees; combine the flour, baking soda, spices and salt in a medium bowl; set aside.
• Beat the sugar, shortening, molasses and vanilla at medium speed until creamy.
• Add eggs, beating well after each; gradually add flour mixture, mixing at low speed until blended.
• Beat at medium speed until thick dough forms; shape into 1 1/2 inch balls.
• Place 3 inches apart on ungreased cookie sheets; flatten with bottom of a glass dipped in sugar.
• Bake for 10 minutes or until cookies look dry, transfer to a wire rack to cool.

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 COOKIE LOGS

Steps:

• In large bowl, combine sugar, 1 cup margarine, 2 tsps vanilla, 2 tsps rum extract, and egg, beat till light and fluffy --
• lightly spoon flour into measuring cup.level off add flour and 1 tsp nutmeg --
• mix well.cover dough with plastic wrap and chill 1 hour --
• preheat oven to 350* --
• divide dough into 12 pieces.shape into long rope, shape each piece of dough into 1/2" diameter and 15" long -- cut into 3" lenths --
• place on ungreased cookie sheet.bake at 350* for 12-15 minutes. or light golden brown.
• place on racks to cool.
• in a small bowl, spread on tops and sides of cookies -- if desired mark frosting with tines of fork.to resemble bark --
• sprinkle with nutmeg -- let stand until frosting is set.

MOM'S NUTMEG SUGAR COOKIES

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.