Grace
12-07-2005, 08:36 PM
Does anyone have this book? I am trying to make the Nutmeg Cookies from the New England Table cookbook. I received a flyer about it in my Good Cook book club mailing, and they showed a picture of these great looking Nutmeg Cookies on the flyer. They said the recipe was available on their website (as a little teaser to try and get you to order the book). I went on the website and got this (the big "B's" with greater than and less than signs should be measurements like 1/2 or 1/4 or whatever, but I don't know what they are). I am trying to make these tonight but now my baking endeavor has screeched to a dead stop......
Nutmeg Cookies
For the cookies:
2B< cups unbleached all-purpose flour
2 tsp. baking soda
B< tsp. salt
1 tsp. ground cinnamon
2 tsp. ground nutmeg
B< tsp. ground cloves
B> cup (1B= sticks) unsalted butter
1 cup firmly packed dark brown sugar
1 extra-large egg
B< cup regular molasses (not blackstrap)
1/3 cup granulated sugar
Preheat the oven to 375B0F with 2 racks placed as close to the center of the oven as possible. Line 2 baking sheets with aluminum foil or silicone pan liners. If you are using foil, butter it or spray it with nonstick vegetable spray.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, 1 teaspoon of the nutmeg, and cloves. Set aside. With an electric mixer on high speed, beat the butter and brown sugar until light and fluffy, about 2 minutes. Add the egg and molasses and beat for about 1 minute, until the mixture comes together and no longer looks curdled. Scrape the sides of the bowl as you work. Add the flour mixture and mix on low speed just until it is all incorporated.
In a pie plate or shallow pan, stir together the granulated sugar and the remaining 1 teaspoon nutmeg.
Drop the batter into the plate by tablespoon-sized scoops, and use your hands to gently roll the scoops into round shapes in the sugar mixture, turning to coat each scoop thoroughly. (You will probably only have room to roll 6 scoops at a time.) Place each sugared ball on the prepared baking sheets, leaving about 2 inches between cookies (these will flatten and spread during baking). Bake for 11 to 13 minutes, until the cookies have spread and just begin to brown at the edges. (The may not look done in the centers when they are removed from the oven, but they will firm as they cool.) Leave the cookies on the baking sheets for about 3 minutes after removing them from the oven, then use a metal spatula to transfer them to a wire rack to cool.
The cookies can be stored for up to 2 weeks in an airtight container at room temperature, or they can be frozen in a zippered, freezer-strength plastic bag for up to 6 months.
Nutmeg Cookies
For the cookies:
2B< cups unbleached all-purpose flour
2 tsp. baking soda
B< tsp. salt
1 tsp. ground cinnamon
2 tsp. ground nutmeg
B< tsp. ground cloves
B> cup (1B= sticks) unsalted butter
1 cup firmly packed dark brown sugar
1 extra-large egg
B< cup regular molasses (not blackstrap)
1/3 cup granulated sugar
Preheat the oven to 375B0F with 2 racks placed as close to the center of the oven as possible. Line 2 baking sheets with aluminum foil or silicone pan liners. If you are using foil, butter it or spray it with nonstick vegetable spray.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, 1 teaspoon of the nutmeg, and cloves. Set aside. With an electric mixer on high speed, beat the butter and brown sugar until light and fluffy, about 2 minutes. Add the egg and molasses and beat for about 1 minute, until the mixture comes together and no longer looks curdled. Scrape the sides of the bowl as you work. Add the flour mixture and mix on low speed just until it is all incorporated.
In a pie plate or shallow pan, stir together the granulated sugar and the remaining 1 teaspoon nutmeg.
Drop the batter into the plate by tablespoon-sized scoops, and use your hands to gently roll the scoops into round shapes in the sugar mixture, turning to coat each scoop thoroughly. (You will probably only have room to roll 6 scoops at a time.) Place each sugared ball on the prepared baking sheets, leaving about 2 inches between cookies (these will flatten and spread during baking). Bake for 11 to 13 minutes, until the cookies have spread and just begin to brown at the edges. (The may not look done in the centers when they are removed from the oven, but they will firm as they cool.) Leave the cookies on the baking sheets for about 3 minutes after removing them from the oven, then use a metal spatula to transfer them to a wire rack to cool.
The cookies can be stored for up to 2 weeks in an airtight container at room temperature, or they can be frozen in a zippered, freezer-strength plastic bag for up to 6 months.