Mom'S White Cookies
Mom's White Cookies are soft, tender treats featuring a delicate nutmeg flavor, perfect for family gatherings or as a comforting snack with a hint of sweetness.
Ingredients
Instructions
- Mix sugar, shortening, eggs, buttermilk, baking soda, baking powder, nutmeg, and salt together in a large bowl.
- Gradually add flour until a soft dough forms.
- Roll out the dough and cut into shapes with cookie cutters.
- Sprinkle the cookies with sugar and place a raisin in the center of each.
- Bake at 375°F (190°C) for 8 to 10 minutes until lightly golden.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Make sure to roll the dough to an even thickness for uniform baking, and if the dough feels too sticky, add a bit more flour gradually.
Serving Suggestions
These cookies are delightful on their own but can be enhanced with a glass of cold milk or a cup of tea. For a festive touch, consider serving them alongside Chocolate Pumpkin Muffins during the fall season. They also make a great addition to a dessert platter for gatherings and can be enjoyed by both kids and adults alike.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week to maintain freshness. If you want to keep them longer, you can freeze the cookies in a single layer, then transfer them to a freezer bag, where they can last for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S White Cookies contains roughly 76 calories, with 1g protein, 3g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but the texture may be denser. If you want a gluten-free version, consider using a gluten-free all-purpose flour blend, but keep an eye on the dough's consistency as you add flour.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute with chocolate chips, dried cranberries, or chopped nuts for added texture. Each will impart a different flavor to the cookies, so feel free to experiment based on your preference.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges but still soft in the center. You can also gently press the top of a cookie; it should spring back without leaving an indentation. If they look too pale, give them an extra minute or two.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).