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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

Reviews (11)

31 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 4
Rating: Unrated
07/27/2010
Lamento que haya tardado tanto. Es el m?ɬ
Rating: Unrated
07/19/2010
Hola de los estados unidos! No estoy seguro. Voy a preguntarle a mi madre. Yo le dejar?ɬ
Rating: Unrated
07/17/2010
Soy de Argentina y para hacer estas galletas necesito saber a que le llaman suero de leche. gracias
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Rating: Unrated
07/17/2010
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!
Rating: Unrated
10/19/2009
or those of you that found it bland gring fresh whole nutmegs and double the amount and they are wonderful
Rating: Unrated
12/16/2008
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!
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Rating: Unrated
08/15/2008
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.
Rating: Unrated
07/04/2008
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.
Rating: Unrated
06/05/2008
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.
Rating: Unrated
06/05/2008
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.
Rating: Unrated
05/16/2008
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!