Wednesday, December 7, 2011

Soft, Tender Nutmeg Cookies

I wanted a very simple cookie, no frills, good for dunking, or just eating. This was a soft, tender cookie with a lovely nutmeg flavor. Gotta try it.
I used coconut oil instead of butter which made them soft instead of crisp, sour cream gave them richness and just a bit of nutmeg for a gentle flavor. FYI, the coconut oil did not impart a coconut flavor, so if you don't like coconut you won't taste it here.
1 1/2 cups coconut oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 1/2 cups all purpose flour (or white spelt)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon salt
1 cup sour cream
Preheat oven to 375F.
Line sheet pans with parchment paper, or lightly grease.
In a large mixing bowl, cream together the coconut oil and the sugar, beat until fluffy.
Add the eggs and extracts, beat until combined.
Whisk together the flour, powder, soda, salt, and nutmeg.
Stir into the coconut oil mixture, do not over beat, just combine.
Stir in the sour cream.
Spoon the dough onto the prepared sheet pans, leave a good amount of space between because mine ran together.
 Bake for 10-12 minutes, let cool for 5 minutes before removing to wire rack.

Store in airtight container. These freeze exceptionally well.
One more time with the coffee, oh yes!

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