This is my Mom's recipe. She is German and these are soft and cake like in texture and made with nutmeg. They are one of our family's favorites!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

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  • In a large bowl blend the shortening, salt, lemon zest and nutmeg together. Add the sugar and beat well. Beat in the eggs and milk and mix until well combined.

  • Sift flour, baking powder and baking soda together. Add to the shortening mixture and blend until combined.

  • Drop dough by teaspoonfuls onto the baking sheets and flatten with a glass. Sprinkle tops with sugar. Bake at 375 degrees F (190 degrees C) for 8 to 12 minutes. Enjoy!

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

57 calories; 2.4 g total fat; 8 mg cholesterol; 62 mg sodium. 8.2 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/30/2003
Barb's recipes is true to it's word-- these cookies are very soft and cake-like. I added a couple dashes of cinnamon and 1/2 tsp of vanilla and omitted the lemon zest and nutmeg. I also molded dough into balls and then flattened them by hand. Overall a very good sugar cookie. I would recommend under baking these slightly at 7 1/2-8 minutes. Read More
(19)

Most helpful critical review

Rating: 2 stars
09/03/2009
I thought these tasted great but they did spread & came out looking like normal flat cookies. Unfortunately I had picked these because of the picture which shows nice puffy mound cookies so that was a little disappointing.UPDATE ONE DAY LATER: Changing a 4 star rating to a 2 star because once completely cooled these are a mess! They're so soft you can't pick them up & they have a TERRIBLE aftertaste-which I'm sure is the baking soda. My gut told me to decrease the baking soda but I figured with the good reviews & no one else mentioning the excessive measurement it must be ok. But it wasn't. Read More
(3)
28 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/30/2003
Barb's recipes is true to it's word-- these cookies are very soft and cake-like. I added a couple dashes of cinnamon and 1/2 tsp of vanilla and omitted the lemon zest and nutmeg. I also molded dough into balls and then flattened them by hand. Overall a very good sugar cookie. I would recommend under baking these slightly at 7 1/2-8 minutes. Read More
(19)
Rating: 4 stars
05/30/2003
Barb's recipes is true to it's word-- these cookies are very soft and cake-like. I added a couple dashes of cinnamon and 1/2 tsp of vanilla and omitted the lemon zest and nutmeg. I also molded dough into balls and then flattened them by hand. Overall a very good sugar cookie. I would recommend under baking these slightly at 7 1/2-8 minutes. Read More
(19)
Rating: 4 stars
12/02/2007
This recipe makes a very cake like cookie. Be careful to take out when the tops are just beginning to lose their glisten. Made 24 2-1/2 inch round cookies when using heaping teaspoon full of dough. Read More
(6)
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Rating: 4 stars
01/29/2005
I think this is a great basic recipe. The dough was very manageable. I excluded Lemon Zest or Nugmeg but added Caramon. Read More
(6)
Rating: 5 stars
12/10/2002
My four kids and my husband loved these cookies- they are very delicately-flavored and it's convenient not having to refrigerate the dough like many other sugar cookie recipes. I'll definitely make these again! Read More
(5)
Rating: 5 stars
05/30/2003
These are awesome. I didn't have any lemon zest so I added a few drops of lemon extract and it worked great! My husband a sugar cookie fanatic is going to love them. Thanks! Read More
(4)
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Rating: 5 stars
06/27/2003
These cookies are VERY good. They remind me of an Archway sugar cookie. Read More
(4)
Rating: 5 stars
10/10/2003
My daughter was looking for a quick and easy recipe for her German language class and found this one. It was so easy for her to make and they are declicious! Read More
(3)
Rating: 5 stars
05/30/2003
lovely delicate cookie-i will double up on the nutmeg and lemon next time for added flavor. Read More
(3)
Rating: 2 stars
09/03/2009
I thought these tasted great but they did spread & came out looking like normal flat cookies. Unfortunately I had picked these because of the picture which shows nice puffy mound cookies so that was a little disappointing.UPDATE ONE DAY LATER: Changing a 4 star rating to a 2 star because once completely cooled these are a mess! They're so soft you can't pick them up & they have a TERRIBLE aftertaste-which I'm sure is the baking soda. My gut told me to decrease the baking soda but I figured with the good reviews & no one else mentioning the excessive measurement it must be ok. But it wasn't. Read More
(3)