Photo by Rita Maas

Nutmeg Bell Cookies

• 2 cup(s) sugar
• 1 cup(s) butter (no substitutions), softened
• 2 large eggs
• 2 teaspoon(s) vanilla extract
• 3 1/2 cup(s) all purpose flour
• 4 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1 teaspoon(s) ground nutmeg
•  Ornamental Frosting (optional)

Directions

1. In large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 2 minutes. Reduce speed to low; beat in eggs and vanilla until blended. Gradually beat in flour, baking powder, salt, and nutmeg until well blended, occasionally scraping bowl with rubber spatula.
2. Divide dough in thirds; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or freeze for 30 minutes.)
3. Preheat oven to 350° F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8-inch thick. With floured 3 1/2-inch bell-shaped cookie cutter, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
4. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
5. When cookies are cool, prepare Ornamental Frosting if you like; use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.

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