Jump right in to the jolliest of seasons with Nono’s Perfect Holiday Sugar Cookies from Vicki Lee’s Nolan Schooley. The Belmont-based baker, fresh from an appearance on the Food Network’s Christmas Cookie Challenge, shares his tried-and-true recipe for a deliciously simple yet super festive cookie (a perfect fit for this season’s “A Very Retro Christmas” theme). You can see for yourself – bake up a batch (no refrigeration required – just make and roll) to pair with your boozy hot chocolate or big ol’ glass of milk or tune in to the Food Network to catch Nono in action.
Nono’s Perfect Holiday Sugar Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 cups all purpose flour
Directions
- Preheat oven to 350° F.
- In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes
- BEAT in extracts and egg.
- In a separate bowl, combine baking powder, nutmeg and salt with flour and add a little at a time to the wet ingredients.
- If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
- Do not chill dough. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Bake at 350° for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
