Nutmeg Refrigerator 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 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 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.

NUTMEG REFRIGERATOR COOKIES

Steps:

• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cream of tartar, salt and nutmeg; stir into the creamed mixture until well blended. Divide dough and shape into rolls 2 inches in diameter. Wrap in aluminum foil and store in refrigerator for at least 2 hours and up to one week.
• Preheat oven to 400 degrees F (200 degrees C). Slice the logs into rounds about 1/4-inch thick. Arrange the slices on a baking sheet.
• Bake the cookies until the edges are light brown, about 8 minutes.

REFRIGERATOR SUGAR COOKIES

Steps:

• Beat butter in large bowl with electric mixer at medium speed until smooth.
• Add sugar; beat until well blended.
• Add egg and vanilla; beat until well blended.
• Combine flour, baking powder and nutmeg in medium bowl.
• Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended.
• Shape dough into 2 logs, each about 6 inches long.
• Wrap each roll in plastic wrap.
• Refrigerate 2 to 3 hours or overnight.
• Preheat oven to 350, grease cookie sheets.
• Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets.
• Keep unbaked logs and sliced cookies chilled until ready to bake.
• Bake 8 to 10 minutes or until edges are golden brown.
• Transfer to wire racks and decorate.
• Store in airtight container.