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Nutmeg Snickerdoodles
1 cup (2 sticks) unsalted butter
1 1/3 cups sugar, divided
1/2 cup dark brown sugar, packed
3 cups all-purpose flour
1 tsp. ground nutmeg, divided
1/2 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt
2 eggs at room temperature
1 tsp. vanilla extract
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Nutmeg Snickerdoodles

Nutmeg Snickerdoodles

Nutmeg Snickerdoodles
  • Servings:Serves 24
  • Prep Time:30 minutes
  • Cook Time:15 minutes
1. In a small saucepan, melt butter over low heat. Remove from heat and let cool in the saucepan about 5 minutes.
2. In a large bowl, combine 1 cup of the sugar, brown sugar, flour, 1/2 tsp. of the nutmeg, baking soda, cream of tartar, and salt. Stir with a fork or wooden spoon until well-mixed.
3. Gently whisk the eggs and vanilla into the cooled butter in the saucepan. Pour mixture into the dry ingredients and stir with a rubber spatula or wooden spoon until well blended. Dough will look wet and grainy. Refrigerate for 15 to 30 minutes.
4. In a small bowl, stir together remaining 1/3 cup sugar and 1/2 tsp. nutmeg.
5. Position oven racks in the top third and bottom third of the oven. Preheat oven to 400 degrees F. Have ready 2 baking sheets.
6. Remove batter from fridge. Scoop heaping teaspoonfuls of dough and roll into balls. Roll each ball in the nutmeg sugar mixture, then place about 11/2 inches apart on an ungreased baking sheet. Gently press each ball with a flat-bottomed glass until slightly flattened (about 1/3 inch high). You may need to bake in two batches -,- keep dough chilled while cookies bake.
7. Bake both sheets at the same time until cookies are pale gold, about 9 to 11 minutes. Transfer to wire rack and cool to room temperature. Store at room temperature in an airtight container, or freeze.
Source: Hannaford fresh Magazine, November - December 2014