In my early twenties I worked at a hardware store on Whidbey Island, WA. There must have been a promotion, because there was a cookbook for sale in the store called The Encyclopedia of Creative Cooking (1985). I thought it was glorious because there were so many color photos. I still have that book, and have made many of it’s dishes…but I look at the photos now and think they are too dark with an orange cast to them. Since this cookie recipe had a photo, I knew it would be something unique. It doesn’t taste like a cookie–it isn’t sweet (so call them nutmeg crackers so people aren’t disappointed).
½ c. butter
½ c. sugar
6 T. half & half cream
3 T. orange juice
Grated rind of 1 orange
3 c. flour minus 3 T.
1½ tsp. nutmeg
½ tsp. salt
Cream together butter and sugar. Add cream, orange juice, and grated rind; blend well. Add nutmeg and salt. Mix in flour. Shape dough into a roll, then wrap in waxed paper. Chill in refrigerator overnight. Pre-heat oven to 375°. Slice dough 1/8 inch thick. Cut a small hole with a piping tube or thimble off-center in each cookie. Use a fork to make indents. Placed on a greased baking sheet. Bake for 8-10 minutes or when cookies are light brown. Bake the ‘holes’ for 5 minutes.
Nutmeg Refrigerator Cookies/Crackers
In my early twenties I worked at a hardware store on Whidbey Island, WA. There must have been a promotion, because there was a cookbook for sale in the store called The Encyclopedia of Creative Cooking (1985). I thought it was glorious because there were so many color photos. I still have that book, and have made many of it’s dishes…but I look at the photos now and think they are too dark with an orange cast to them. Since this cookie recipe had a photo, I knew it would be something unique. It doesn’t taste like a cookie–it isn’t sweet (so call them nutmeg crackers so people aren’t disappointed).
½ c. butter
½ c. sugar
6 T. half & half cream
3 T. orange juice
Grated rind of 1 orange
3 c. flour minus 3 T.
1½ tsp. nutmeg
½ tsp. salt
Cream together butter and sugar. Add cream, orange juice, and grated rind; blend well. Add nutmeg and salt. Mix in flour. Shape dough into a roll, then wrap in waxed paper. Chill in refrigerator overnight. Pre-heat oven to 375°. Slice dough 1/8 inch thick. Cut a small hole with a piping tube or thimble off-center in each cookie. Use a fork to make indents. Placed on a greased baking sheet. Bake for 8-10 minutes or when cookies are light brown. Bake the ‘holes’ for 5 minutes.