Nutmeg Christmas Cookies Recipes

FROSTED NUTMEG LOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well., Divide dough into three portions. Roll each portion into 3/4-in.-thick logs; chill until firm, about 30 minutes. Cut into 2-in. pieces. Place on ungreased baking sheets; flatten slightly., Bake at 350°, until bottoms are lightly browned, 12-16 minutes. Cool for 2 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough milk to achieve desired consistency. Frost cookies. Press down with tines of a fork, making lines down frosting to simulate tree bark. Sprinkle with nutmeg.

NUTMEG CHRISTMAS COOKIES

Steps:

• 1. Cream the shortening and sugar.
• 2. Add the next 5 ingredients mixing in between each addition.
• 3. Alternate the flour and eggnog.
• 4. It will be a little sticky but remember these are a rolled cookies so they will pick up the flour from your board.
• 5. I do a little at a time. Lightly flour your board, roll to about 1/4" thick. Thicker if you like a softer cookie.
• 6. Cut out with your choice of cutters.
• 7. Bake at 400 for 8-10 minutes; 2-4 more if you want a crispy cookie.
• 8. Let cool.
• 9. Frost with your favorite frosting. Me, I like the buttercream for these cookies.

CHRISTMAS COOKIE CUT OUTS

Steps:

• Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.
• Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.
• Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.

NUTMEG LOG COOKIES

Steps:

• Cream together first 3 ingredients and then slowly add sugar. Blend in egg. Add flour and nutmeg gradually and mix well.
• Shape dough on lightly floured surface into long longs 1/2 inch in diameter. Cut into 2 inch lengths.
• Bake at 350 degrees for 12- 15 minutes or until golden.
• Drizzle with melted chocolate.
• These freeze very well.

CUTOUT CHRISTMAS COOKIES

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla. Combine flour, cinnamon, baking powder salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll dough, a portion at a time, to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges begin to brown. Remove to wire racks to cool completely. Decorate as desired with frosting or confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.