I’m kind of funny about vanilla extract.
I refuse to buy the fake vanilla. Even if it’s dire and the recipe calls for it. Or even if it’s on sale. Nope. I turn my nose up and walk away.
So for years I’ve made my own. However lately the price for vanilla beans, even grade B has given me sticker shock that I haven’t recovered from yet.
So for the last couple of years, I’ve just gotten by. Or I use almond extract which I prefer in sugar cookies over vanilla anyway.
But today I had neither as I was making the dough for these cookies. Once I had everything almost all mixed, I took a taste and, as you might expect, it tasted just like flour, butter, and sugar. So it needed some pizzaz.
It turns out that nutmeg is the perfect spice when you have neither vanilla nor almond extract in your natural flavor arsenal. And it’s better than cinnamon because it brings attention to your cookie but in a more subtle, backseat kind of way. Plus you can see it on your cookie which makes it look extra pretty!
Recipe:
1 c. butter
2/3 c. sugar
beat in: 1 large egg yolk (save the egg white for the frosting)
add: 1/2 tsp nutmeg
1/2 tsp salt
2.5 cups flour
Mix until all ingredients are well blended.
I prefer to use my dough immediately rather than chill. But if you prefer then chill for 1-2 hours before rolling.
Preheat oven to 350 degrees. Roll out 1/4” thick and cut. Bake about 8-10 minutes. Remove from cookies sheets and cool on wire racks.
Ice with royal icing and decorate!
