Nutmeg Snaps

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cookies

Ingredients

  • 1 cup salted butter, softened
  • 2 and 1/2 cups dark brown sugar
  • 2 large eggs
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground nutmeg (or 1 teaspoon of freshly grated nutmeg)
  • 3 and 1/2 cups all purpose flour
  • 2/3 cup dried apricots, chopped
  • extra sugar (about 1/2 cup) for rolling dough balls before baking

Directions

  1. Place the softened (room temperature) butter in a mixer bowl and beat it until it’s smooth.

  2. Add the dark brown sugar and beat it until it’s nice and fluffy.

  3. Mix in the eggs. Make sure they’re thoroughly incorporated.

  4. With the mixer running on LOW speed, add the baking soda, salt, and nutmeg. Keep beating until you’re sure they’re evenly combined.

  5. Add the flour in half-cup increments, beating after each addition.

  6. Shut off the mixer, and stir in the chopped dried apricots by hand. (They tend to stick to the beaters.)

  7. You can leave your cookie dough right in the mixing bowl if you wish. Just tear off a sheet of plastic wrap and press it down over the top of your dough, tucking it in on the sides so that no air gets in.

  8. Refrigerate the cookie dough for one hour (overnight is fine, too) to chill it and make it easier to work with.

  9. When you’re ready to bake, preheat the oven to 350 degrees F., rack in the middle position.

  10. Take your cookie dough out of the refrigerator and set it on the counter.

  11. Line your cookie sheets with parchment paper, or spray them with Pam or another nonstick baking spray.

  12. Put some white sugar, a half-cup should do, into a small bowl. You’ll be rolling dough balls in the sugar before baking.

  13. Roll the dough into 1-inch balls without making them smooth.

  14. Roll each dough ball in the sugar, covering it completely.

  15. Arrange the dough balls on your cookie sheets 2 inches apart. You should be able to get 12 dough balls on each cookie sheet.

  16. Flatten each ball with the bottom of a glass, or the flat blade of a metal spatula.

  17. Bake at 350 degrees F., for 8 to 12 minutes or until the cookies are golden brown.

  18. Remove the cookies from the oven, let them cool on the baking sheets for a minute or two to firm up. Then remove them to a wire rack to cool completely.

  19. These yummy Nutmeg Snaps can be stored in an air-tight container or in a covered cookie jar up to one week. They freeze beautifully if you stack them like coins in a wrapper, roll them in foil, and place the rolls in freezer bags.

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