Nutmeg Sugar Crisps

Submitted by CoffeeB

"I love spice cookies and these fit the bill perfectly."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 6 dozen

ingredients

• 1 cup butter, softened
• 3⁄4 cup sugar
• 1⁄2 cup confectioners' sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1⁄2 cups flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cream of tartar
• 1⁄4 - 1⁄2 teaspoon ground nutmeg
• 1⁄8 teaspoon salt

directions

1. In a mixing bowl, cream butter and sugars.
2. Beat in egg and vanilla.
3. Mix well.
4. Combine the flour, baking soda, cream of tartar, nutmeg and salt.
5. Add to the creamed mixture and mix well.
6. Refrigerate for 1 hour.
7. Shape into 3/4 inch balls, place 2 inches apart on greased baking sheets.
8. Flatten with a glass dipped in sugar.
9. Bake at 350 degrees for 10-12 minutes or until lightly browned.
10. Cool on wire racks.

Reviews

[Jadelabyrinth]

I got 31 large cookies from this recipe using a #40 cookie scoop. They spread a bit, but not too bad really. I felt like There was not enough nutmeg flavor though. But I grew up on a Christmas cookie that had quite a bit of nutmeg in it. I thought I would try these, and they are ok, but I will stick with my family's recipe.

 

[Studentchef]

Really great cookies, and the nutmeg is suprisingly just right. as I find that nutmeg can sometimes be overpowering. I took them out just before the ten minute mark, as I like my cookies soft, and they were. It did start to get a little brown around the edges, but I liked them that way.

 

[Julie F]

My daughter needed a food that represented Connecticut, so as Connecticut is sometimes called "The Nutmeg State", we chose this recipe. The cookies were very good. I used the larger amount of nutmeg recommended and the flavor was just right. One set of cookie sheets I took out after 10 minutes. They were soft, but done all the way through. The second batch I didn't get right away, and they were lightly browned on the edges and nicely crispy. Yummy both ways!

 

[kittycatmom]

These cookies are just delicious! I made them rather large compared to the yield listed, but that's ok, they still won't last long! DH said these are good "dunkers" nice and crispy! These will be a beautiful addition to my Christmas Cookie Tray! Thanks CB! Made for KK's Christmas Cookie Tag

 

[twissis]

Made for *Adopt A Tag* as my fondness for nutmeg is another legacy of my childhood. Gramma sprinkled it atop her egg custard & Daddy atop his holiday Tom & Jerrys. Known as * The Cookie Monster* in our house, I made a full recipe of these buttery cookies using the larger amt of nutmeg allowed per the recipe & then added 1/2 tsp of nutmeg to the sugar used to flatten them. The dough handles easily & my yield was 48, but I do feel I made them a bit larger than directed. They were perfectly baked in 10 min & are sugar cookie soft warm from the oven, but crisp when cool & so darn good that I had them for breakfast this morning w/my coffee & froze the balance for a future spec need. Thx for sharing this great recipe w/us. :-)