Nutmeg Snaps
Nov 1, 2012 23:21:31 GMT -5
Post by PrisonerOfHope on Nov 1, 2012 23:21:31 GMT -5
Nutmeg Snaps
1 cup salted butter, softened
2 1/2 cups dark brown sugar
2 large eggs
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. nutmeg (use 1 tsp. if freshly grated)
3 1/2 cups flour
2/3 cup dried apricots (measure after chopping)
Additional sugar for rolling dough balls
Beat softened butter until smooth; add dark brown sugar & beat until fluffy. Mix in eggs.
With mixer on low, add the baking soda, salt, and nutmeg.
Add flour in half cup increments, beating after each addition.
Stir in chopped apricots by hand.
Cover bowl and refrigerate for at least one hour.
When ready to bake, preheat oven to 350 degrees and line cookie sheets with parchment or spray with Pam.
Put some sugar into a small bowl - about 1/2 cup.
Shape dough into 1" balls and roll each in sugar, covering it completely.
Arrange balls on cookie sheet, 2" apart, and flatten slightly.
Bake at 350 for 8-12 minutes or until golden brown.
Let cookies cool on cookie sheet for a minute or two, then transfer to a wire rack.
Store in an airtight container; these freeze well.
Makes about 6 dozen cookies.
1 cup salted butter, softened
2 1/2 cups dark brown sugar
2 large eggs
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. nutmeg (use 1 tsp. if freshly grated)
3 1/2 cups flour
2/3 cup dried apricots (measure after chopping)
Additional sugar for rolling dough balls
Beat softened butter until smooth; add dark brown sugar & beat until fluffy. Mix in eggs.
With mixer on low, add the baking soda, salt, and nutmeg.
Add flour in half cup increments, beating after each addition.
Stir in chopped apricots by hand.
Cover bowl and refrigerate for at least one hour.
When ready to bake, preheat oven to 350 degrees and line cookie sheets with parchment or spray with Pam.
Put some sugar into a small bowl - about 1/2 cup.
Shape dough into 1" balls and roll each in sugar, covering it completely.
Arrange balls on cookie sheet, 2" apart, and flatten slightly.
Bake at 350 for 8-12 minutes or until golden brown.
Let cookies cool on cookie sheet for a minute or two, then transfer to a wire rack.
Store in an airtight container; these freeze well.
Makes about 6 dozen cookies.
