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Grandma Stafford's Nutmeg Cookies

This delicious nutmeg cookie recipe is courtesy of Abigail Breslin's great-grandmother.

  • 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

  1. Step 1

    Preheat oven to 350 degrees. Butter a baking sheet and set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Using a tablespoon, drop dough onto prepared baking sheet and transfer to oven. Bake until edges are slightly brown, about 15 minutes.

Source
The Martha Stewart Show, July Summer 2007

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Reviews (11)

  • 27 Jul, 2010

    Lamento que haya tardado tanto. Es el m?ɬ

  • 19 Jul, 2010

    Hola de los estados unidos! No estoy seguro. Voy a preguntarle a mi madre. Yo le dejar?ɬ

  • 17 Jul, 2010

    Soy de Argentina y para hacer estas galletas necesito saber a que le llaman suero de leche. gracias

  • 17 Jul, 2010

    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!

  • 19 Oct, 2009

    or those of you that found it bland gring fresh whole nutmegs and double the amount and they are wonderful

  • 16 Dec, 2008

    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!

  • 15 Aug, 2008

    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.

  • 4 Jul, 2008

    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.

  • 5 Jun, 2008

    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.

  • 5 Jun, 2008

    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.

  • 16 May, 2008

    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!