Nutmeg Cookies
Actress Abigail Breslin shares her great-great-grandmother's recipe for nutmeg cookies.
Grandma Stafford's Nutmeg Cookies
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Nutmeg Cookies
Actress Abigail Breslin shares her great-great-grandmother's recipe for...
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The Martha Stewart Show, July Summer 2007
- Yield Makes 3 dozen
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Ingredients
- Unsalted butter, for baking sheet
- 1 cup sugar
- 1/2 cup vegetable shortening
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
Directions
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Preheat oven to 350 degrees. Butter a baking sheet and set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar and shortening until well combined. Add eggs, mixing until incorporated.
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In a large bowl, sift together flour, baking soda, nutmeg, and salt. With the mixer running, add flour, alternating with buttermilk and beginning and ending with flour; mix until well combined.
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Using a tablespoon, drop dough onto prepared baking sheet and transfer to oven. Bake until edges are slightly brown, about 15 minutes.
Lamento que haya tardado tanto. Es el m?ɬ
Hola de los estados unidos! No estoy seguro. Voy a preguntarle a mi madre. Yo le dejar?ɬ
Soy de Argentina y para hacer estas galletas necesito saber a que le llaman suero de leche. gracias
One of my husband's favourites! Must add more nutmeg and vanilla though. Any kind of flavoured glaze really adds to these cookies. Superb with coffee!
or those of you that found it bland gring fresh whole nutmegs and double the amount and they are wonderful
I substituted cardamom for the nutmeg in these cookies, increasing the quantity to 1 teaspoon and I replaced 1/4 C of the shortening with butter. OUTSTANDING!
I agree with angelwings in that these cookies need more nutmeg. I did add a bit more flour and doubled the nutmeg. I also added almost a teaspoon of vanilla. However, I still found the the cookie lacked flavour...high on texture, though, soft and moist. I whipped up a light icing of about 2 cups of icing sugar, 3 tablespoons of melted butter, 2 tablespoons of cream, 1 teaspoon of vanilla extract and 3 tablespoons of pure maple syrup. Much better, if I do say so myself.
I added an extra 1/4 cup flour and cooked for only 12-13 min. They kept their softness better in storage. Fresh grated nutmeg is a must! A really good cookie, very old-fashioned.
These were good out of the oven, but lost their softness early, even though stored in an airtight container. I would use more nutmeg (or freshly ground!) next time; the taste did not come through.
These were good out of the oven, but lost their softness early, even though stored in an airtight container. I would use more nutmeg (or freshly ground!) next time; the taste did not come through.
This is a really tasty cookie, not overly sweet. I like to grate my own nutmeg (mostly because I have whole nutmegs and the cute little grater) and they are really good. I'll make these again!