Nutmeg Tea Cookies Kue Kering Recipes

GRANDMA STAFFORD'S NUTMEG COOKIES

Steps:

• Preheat oven to 350 degrees. Butter a baking sheet and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar and shortening until well combined. Add eggs, mixing until incorporated.
• In a large bowl, sift together flour, baking soda, nutmeg, and salt. With the mixer running, add flour, alternating with buttermilk and beginning and ending with flour; mix until well combined.
• Using a tablespoon, drop dough onto prepared baking sheet and transfer to oven. Bake until edges are slightly brown, about 15 minutes.

NUTMEG TEA COOKIES (KUE KERING)

Steps:

• Cream butter and sugar in the bowl of an electric stand mixer.
• Beat in vanilla and egg.
• In a large bowl, stir together the flour, salt and nutmeg.
• Gradually add the flour mixture to the butter-egg mixture and stir just until combined.
• Divide the dough into 4 equal portions.
• Place one portion on a sheet of plastic wrap on a work surface.
• Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
• Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
• Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
• Wrap the log in an additional sheet of plastic.
• Repeat with the remaining 3 dough portions.
• Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
• To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ).
• Have 2 ungreased baking sheets ready.
• Remove 2 logs from the frig and unwrap them.
• Cut log into 1/4 inch thick slices.
• Work fast, as dough softens--rechill of needed.
• Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
• Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
• Then transfer the cookies to wire rack(s).
• Cool completely.
• Cookies will keep, refrigerated and in a covered container, for about a week.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CLEONE'S NUTMEG COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk together the milk and lemon juice in a small bowl; set aside a few minutes to sour. Meanwhile, combine the flour, baking soda, baking powder, salt, and nutmeg in a bowl. Beat the margarine and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the margarine mixture until completely blended, then beat in the vanilla with the second egg. Mix into the flour, then stir in soured milk mixture until just incorporated. Wrap cookie dough in plastic, then freeze until firm, about 30 minutes.
• Roll dough out on a heavily floured surface, then cut with cookie cutters. Alternatively, the cookies can be rolled into balls, then pressed down with a fork. Arrange cookies onto prepared baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 10 minutes.