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11-14-2008, 01:41 PM
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Sour Cream-Nutmeg Sugar Cookies
Sour Cream-Nutmeg Sugar Cookies
Freshly grated nutmeg has an incomparable flavor and is delicious in these soft and tender cookies. You can grate your own whole nutmeg using a nutmeg grater, Microplane grater or other fine–holed grater. 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon grated nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups sugar 1 cup unsalted butter, softened 1/2 cup sour cream 1 egg 2 teaspoons vanilla extract About 1/4 cup white or colored coarse sparkling sugar or granulated sugar 1. Whisk flour, baking powder, nutmeg, baking soda and salt in large bowl. 2. Beat sugar and butter in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Beat in sour cream, egg and vanilla just until smooth. (Dough may look curdled.) At low speed, beat in flour mixture just until blended. 3. Wrap dough in plastic wrap; shape into flat round. Refrigerate until firm enough to roll, 3 hours or up to 2 days. (Dough can be made 1 month ahead and frozen.) 4. Heat oven to 350°F. Line baking sheets with parchment paper. Divide dough into 4 pieces. Work with 1 piece at a time, keeping remaining dough refrigerated. 5. On lightly floured surface, roll dough to between 1/8- and 1/4-inch thickness. Cut out with 3-inch cookie cutters; place 1 inch apart on baking sheets. Sprinkle with coarse sparkling sugar. 6. Bake 8 to 10 minutes or until edges are golden brown and centers are pale golden brown. Cool completely on wire rack. (Cookies can be made 3 days ahead and stored at room temperature in an airtight container or 1 month ahead and frozen.)     
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11-14-2008, 02:16 PM
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This sounds awesome ~ love it ~ Its a recipe that says " Make me " and... I think I'll oblige the cookie's request
 hahaaMay I offer a hint? I would suggest making ginger sugar ~ when the recipe (5.) requires: sprinkle with coarse sugar Recipe for ginger sugar~> GINGER SUGAR • To make your own ginger sugar, just mix 1 teaspoon freshly ground ginger with a quarter cup of granulated sugar, and shake well.
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11-15-2008, 07:49 AM
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Great suggestion for those who enjoy fresh ginger. I am not a fan of ginger. I adore gingerbread, make gingerbread houses, men, etc. at Christmastime but just do not care for ginger otherwise, especially fresh ginger.
A vanilla sugar would be better for me if I wanted a flavored sugar. I hope you enjoy the recipe.
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11-15-2008, 12:14 PM
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I am happy to share my method
when using a vanilla bean, after scraping the seeds out that you are planning to use, cut half of the empty bean pod into approximately three pieces and drop it into one cup of granulated sugar and stir it once a day for a couple of days. The flavor will infuse into the sugar. It is awesome.
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I can't wait to try it
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