Brown Sugar Nutmeg Cookies
Brown Sugar Nutmeg Cookies are slice-and-bake cookies that get their flavor from molasses-rich brown sugar and a small pinch of nutmeg. The dough is mixed with melted shortening, so there is no creaming step, and it chills in a log that you can keep in the refrigerator overnight. When you want cookies, you slice, bake for about ten minutes, and have a tray of thin, crisp-edged rounds.
Instructions
Stir the flour, cream of tartar, baking soda and nutmeg together in a bowl and set it aside.
In a large bowl, beat the melted shortening with the brown sugar until combined. Beat in the eggs, then the vanilla extract.
Add the dry ingredients a little at a time, mixing until the dough comes together.
Shape the dough into a log about 1½ inches in diameter. Wrap it in waxed paper or foil and chill it for 4 hours or overnight, until firm enough to slice cleanly.
Heat the oven to 375°F (180°C) and lightly grease 2 baking sheets.
Cut the log into slices ¼ inch thick and set them 1 inch apart on the baking sheets.
Bake for 8 to 10 minutes, until the cookies are lightly colored. Move them to wire racks to cool.
Make it personal.
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