Nutmeg Softies Food

SOUR CREAM SOFTIES

Steps:

• Measure flour, salt, baking powder, and soda into a sifter.
• Cream butter or margarine with sugar until well blended in a large bowl: beat in eggs and vanilla.
• Sift in flour mixture, adding alternately with sour cream to make a thick batter.
• Drop by by rounded Tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2 inch rounds; sprinkle with cinnamon-sugar.
• Bake in hot oven (400°F) 12 minutes, or until lightly golden around the edges.
• Remove from cookie sheets; cool completely on wire racks.

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.

NUTMEG SOFTIES

Steps:

• In a large mixing bowl, beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds.
• Add the sugar, soda, nutmeg, and salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in sour cream, egg, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour (dough will be sticky). Divide dough into thirds.
• Cover and chill in the fridge about 2 hours or until easy to handle.
• On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness.
• Using a floured 3-inch cookie cutter, cut out dough.
• Place cutouts on an ungreased cookie sheet.
• Sprinkle with colored sugar.
• Bake in a 350 degree oven about 10 minutes or until edges of cookies are firm.
• Transfer cookies to a wire rack; cool completely.
• TO MAKE AHEAD:.
• Bake cookies as directed and cool completely. Place in the freezer container or bag and freeze for up to 3 months.
• Before serving, thaw cookies about 15 minutes.

SOUR CREAM DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

GRANDMA M'S SOFT RAISIN SPICE COOKIES

Steps:

• Cream butter and sugar.
• Add well beaten egg.
• Sift flour and spices.
• Add raisins and nuts.
• Mix together nuts and raisins in flour.
• Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
• Add quickly baking soda dissolved in hot water.
• Mix well until all liquid comes together.
• Drop from spoon on greased pan.
• Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
• These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

FROZEN FUDGE SUNDAE DESSERT

Steps:

• Fudge sauce: Melt chocolate chips and butter in saucepan.
• Add sugar and milk.
• Bring to a boil and cook till thick and smooth around 5-7 minutes.
• Stir constantly.
• Remove from heat and add vanilla extract.
• Line a 9X13 pan (bottom and sides) with whole vanilla wafers.
• Dip half of softened ice cream onto cookies, smoothing it flat layer.
• Add half of fudge sauce and sprinkle with some of the nuts.
• Add the rest of the ice cream over the fudge sauce and smooth again for the next layer.
• Add remaining fudge sauce and and top with remaining nuts.
• Freeze for at least 2 hours.
• This can be made in advance and stored in the freezer for company.