Mom's Nutmeg Sugar Cookies

"This recipe came from a website I found on the internet, but don't remember which one. I made a huge batch of these today and they turned out really good. I am giving them to friends and family for the most part since they contain sugar, eggs and butter, something I try not to eat. You can make the sour milk by putting 1 tbsp. of lemon juice into a cup of milk and let it sit for 5 mintues. I didn't include the chilling time for the dough in this recipe."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
7 dozen




  • Let the butter and eggs come to room temperature.
  • Cream the butter and sugar together in a standing mixer. You want a nice light yellow fluffy mixture. Add eggs and mix well after each egg.
  • In another bowl combine the dry ingredients. Add it to the butter/sugar/egg mixture alternating with the sour milk. Refrigerate the dough until its stiff.
  • I left mine over night but a couple of hours would probably be ok.
  • Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes.
  • Bake at 350'F for 10 minutes.
  • You can frost these once they are cool, or sprinkle them with sugar before you bake them.
  • This makes a lot of cookies, so share them with your friends and family.
  • Make sure the cookies are totally cooled before putting them in a tin.
  • Bon Appetit.

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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