Mom's Nutmeg Sugar Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I made a huge batch of these today and they turned out really good. I am giving them to friends and family for the most part since they contain sugar, eggs and butter, something I try not to eat. You can make the sour milk by putting 1 tbsp. of lemon juice into a cup of milk and let it sit for 5 mintues. I didn't include the chilling time for the dough in this recipe. Ingredients:
1 cup unsalted butter |
2 cups sugar (i used raw cane) |
2 eggs (organic please) |
1 cup sour milk |
5 1/2 cups flour (i used whole wheat pastry) |
1 teaspoon baking soda |
2 teaspoons baking powder (non-aluminum please) |
1 1/2 teaspoons nutmeg (fresh ground works best) |
1/4 teaspoon sea salt |
Directions:
1. Let the butter and eggs come to room temperature.
2. 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.
3. 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.
4. I left mine over night but a couple of hours would probably be ok.
5. Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes.
6. Bake at 350'F for 10 minutes.
7. DO NOT OVER BAKE.
8. You can frost these once they are cool, or sprinkle them with sugar before you bake them.
9. This makes a lot of cookies, so share them with your friends and family.
10. Make sure the cookies are totally cooled before putting them in a tin.
11. Bon Appetit.
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