Difference between revisions of "Desserts/nutmeg snickerdoodles"

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(Created page with "Serves: 24 Active Time: 30 minutes Total Time: 45 minutes From: http://www.hannaford.com/ensemble/Recipes/Fresh-Magazine/desserts/Nutmeg-Snickerdoodles/pc/22280/c/28833/sc/288...")
 
(→‎Directions)
 
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1 tsp. vanilla extract
 
1 tsp. vanilla extract
  
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=Directions=
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You can use just the sugar to make a simple syrup. Dissolve all the sugar berfoe bringing the mixture to a boil and make sure to have a pastry brush and water on the side and run it around the side of the saucepan to get rid of any sugar crystals but don't allow the brush to touch the syrup mixture. once all crystals have dissolved bring to boil for a bit then you have simple syrup.
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== Step 1 ==
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In a small saucepan, melt butter over low heat. Remove from heat and let cool in the saucepan about 5 minutes.
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== Step 2 ==
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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.
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== Step 3 ==
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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.
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== Step 4 ==
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In a small bowl, stir together remaining 1/3 cup sugar and 1/2 tsp. nutmeg.
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== Step 5 ==
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Position oven racks in the top third and bottom third of the oven. Preheat oven to 400 degrees F. Have ready 2 baking sheets.
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== Step 6 ==
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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.
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== Step 7 ==
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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.
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Latest revision as of 10:38, 9 July 2015

Serves: 24

Active Time: 30 minutes

Total Time: 45 minutes

From: http://www.hannaford.com/ensemble/Recipes/Fresh-Magazine/desserts/Nutmeg-Snickerdoodles/pc/22280/c/28833/sc/28861/11126.uts?refineByCategoryId=28861#

Ingredients

Ingredients

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

You can use just the sugar to make a simple syrup. Dissolve all the sugar berfoe bringing the mixture to a boil and make sure to have a pastry brush and water on the side and run it around the side of the saucepan to get rid of any sugar crystals but don't allow the brush to touch the syrup mixture. once all crystals have dissolved bring to boil for a bit then you have simple syrup.

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