Nutmeg Sugar Cookies Recipe

Nutmeg Sugar Cookies Recipe photo by Taste of Home

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The holidays are my favorite time of year because I love to bake. These are one of my favorite cookies—they always disappear fast!—Jean Wysocki, Westminster, Colorado

This recipe is:

Diabetic Friendly

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Nutmeg Sugar Cookies Recipe

Prep: 40 min. Bake: 10 min./batch + cooling

Yield: 84 Servings

40 10 50

Ingredients

1 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon ground nutmeg
1/4 teaspoon salt
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1 teaspoon rum extract
1 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Ground nutmeg

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well.
Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets.
Bake at 350° for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
For frosting, in a small bowl, beat butter until fluffy. Add confectioners’ sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency.
Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator. Yield: 7 dozen.

Nutritional Facts 1 cookie equals 62 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 29 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Nutmeg Logs in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p55