Nutmeg Sugar Cookies
Elaine Doubleday is famous among her family and friends for making these unusually crisp, delicately flavored sugar cookies.
Yield: Makes about 3 dozen cookies
More From Sunset
Amount per serving
- Calories: 96
- Calories from fat: 55%
- Protein: 0.9g
- Fat: 5.9g
- Saturated fat: 2.1g
- Carbohydrate: 9.9g
- Fiber: 0.2g
- Sodium: 62mg
- Cholesterol: 13mg
- About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup salad oil
- 1 large egg
- 1/2 teaspoon vanilla
- About 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- Nutritional analysis per cookie.
Only you will be able to view, print, and edit this note.Add Note