Recipe: Nutmeg Sugar Crisps
This week was one of my assigned weeks for birthday cookies, so we made one of my younger sister's favorite cookies for our school's clinic aide. (Our PTA's teacher appreciation committee lines up volunteers to make homemade cookies for every teacher and staff member during their birthday week, or near the end of the school year for summer birthdays.) We usually make a double batch of these since they get eaten quickly.
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Nutmeg Sugar Crisps
1 c. butter, softened
3/4 c. sugar
1/2 c. confectioner's sugar
1 egg
1 tsp vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 to 1/2 tsp ground nutmeg
1/8 tsp salt
Cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour.
Shape into 3/4-inch balls; place 2 inches apart on greased baking sheets. Flatten with a glass dipper in sugar. Bake at 350 for 10-12 minutes of until lightly browned. Remove to wire racks to cool.
Yield: about 6 dozen
Source: Taste of Home Best-Loved Cookies & Bars, Fall 2007
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Nutmeg Sugar Crisps
1 c. butter, softened
3/4 c. sugar
1/2 c. confectioner's sugar
1 egg
1 tsp vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 to 1/2 tsp ground nutmeg
1/8 tsp salt
Cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour.
Shape into 3/4-inch balls; place 2 inches apart on greased baking sheets. Flatten with a glass dipper in sugar. Bake at 350 for 10-12 minutes of until lightly browned. Remove to wire racks to cool.
Yield: about 6 dozen
Source: Taste of Home Best-Loved Cookies & Bars, Fall 2007