Pat Taylor'S Sugar Cookies
Sweet, buttery sugar cookies with a hint of lemon and nutmeg, perfect for festive occasions or as a delightful treat with tea or coffee.
Ingredients
Instructions
- Combine shortening, salt, grated lemon rind, nutmeg, sugar, and eggs. Beat until smooth.
- Sift flour, baking powder, and baking soda. Add to the shortening mixture and blend.
- Add milk and mix well.
- Measure level tablespoons of dough onto a greased baking sheet.
- Flatten cookies with a flat bottom glass covered with a damp cloth.
- Sprinkle with sugar.
- Bake in a 350°F oven.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. You can also experiment with different spices like cinnamon or allspice instead of nutmeg. Ensure the eggs are at room temperature to help the dough blend smoothly. If you prefer a crunchier cookie, bake them a couple of minutes longer, but watch closely to avoid burning.
Serving Suggestions
These sugar cookies are delightful on their own, but you can elevate them by serving them with a glass of milk or a cup of tea. They also pair beautifully with Marie'S Cornflake Cookies for a fun dessert platter. For an extra touch, consider drizzling with melted chocolate or icing for a festive look.
Storage & Reheating
Store leftover sugar cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage; just make sure they're fully cooled before wrapping in plastic wrap and placing in a freezer bag. To reheat, simply place them in a warm oven for a few minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Pat Taylor'S Sugar Cookies contains roughly 69 calories, with 2g protein, 12g carbohydrates, and 2g 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 fat instead of shortening?
Yes, you can substitute shortening with unsalted butter for a richer flavor, though it may slightly change the texture. Using margarine is also an option, but it might make the cookies softer. Just remember to keep the ratios similar to maintain the right consistency.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers are set but still soft. They will continue to firm up as they cool on the baking sheet. Avoid overbaking, as this will lead to a dry texture. If they look slightly underbaked, that's ideal for a chewy cookie.
Is it possible to make the dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When ready to bake, allow the dough to soften slightly at room temperature before scooping it onto the baking sheet. You can also freeze the dough for up to 3 months.
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).