Spice Cookies

Spice cookies are delicious plain, but are equally good iced or decorated with chocolate.


1 cup margarine
3/4 cup sugar
1 large egg
1 tablespoon sour cream 
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground nutmeg
pinch salt


  • In a food processor or mixer, mix together margarine and sugar until smooth. 
  • Add egg, sour cream, lemon juice, vanilla extract and grated lemon zest. Beat well. 
  • Sift together flour, baking powder, spices and salt. 
  • Combine dry mixture to moist mixture, mix well and form dough. 
  • Wrap dough in plastic wrap and chill at least 1 hour. 
  • When ready to bake preheat the oven to 375º F (190º C). 
  • Roll out dough to 1/4 inch thickness and cut cookies. 
  • Place cookies on lightly greased cookie sheet and bake for about 7 to 8 minutes or until golden. 
  • Cool on cookie sheet for 5 minutes, than transfer to wire rack.

Makes about 60 cookies.

Real Cooking

Did You Know?
The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or arillus of the seed. This is the only tropical fruit that is the source of two different spices.

Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

In Middle Eastern cuisine, nutmeg grounds are often used as a spice for savoury dishes.

In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower, and string beans.