Nutmeg Softies Recipes

CHOCOLATE SOFTIES

Steps:

• Preheat oven to 350°F.
• Combine cake mix, water, butter and egg in a large bowl.
• Beat with an electric mixer at low speed until moistened.
• Increase speed to medium and beat one minute.
• (Dough will be thick) Stir in chips and nuts and mix until well blended.
• Drop by heaping teaspoon onto greased cookie sheets about 2 inches apart.
• Bake 10-12 minutes or until set.
• Let cool on cookie sheets for about 1-2 minutes and then remove to cooling racks.

NUTMEG CUPCAKES

Steps:

• Place raisins in small saucepan, cover with water and simmer for approx.
• 15 min.
• until 1/2 cup of juice removed.
• Meanwhile, cream shortening, sugar and egg together.
• In another bowl mix together flour, salt and nutmeg.
• Add the 1 tsp baking soda to the 1/2 cup of hot juice from raisins.
• Alternate adding flour mixture and juice mixture to creamed shortening mixture ending in flour mixture.
• Stir in raisins.
• Place batter in 12 paper lined muffin cups.
• Bake in pre-heated 350 degree oven for 20 minutes or until golden brown.

YUMMY PUMPKIN SOFTIES

Steps:

• Preheat the oven to 350°F In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.

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.

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.

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.

BACON-CORNMEAL SOFTIES

Steps:

• In a bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
• In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.
• Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined (don't worry if batter is a bit lumpy).
• With a rubber spatula, gently fold in the bacon.
• Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat (if using an electric skillet, set to 350°).
• Preheat oven to 200°, if you are going to hold pancakes until serving time.
• Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.
• When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula; cook until the other sides are light brown.
• Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
• Serve--plain or with maple syrup and butter.

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.