need a receipt for nutmeg cookie balls?

Question

the receipt I am looking for is a ball can't remenber if you bake and dip cookie in icing and it gets hard or you bake the cookie with the dip

Answer 1

You can find any recipe you need at ask.com. Just type in the recipe you want but make sure you put recipe at the end of nutmeg cookie balls.

Answer 2

Nutmeg Meltaways:

28 min 10 min prep
60 meltaways

1 cup butter, softened (no substitutions)
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
3/4 cup finely ground almonds, toasted before grinding (about 3-oz)
1 cup icing sugar (confectioners)
1 tablespoon nutmeg

1. Set oven to 300 degrees./ Grease a baking sheet./ In a mixing bowl, cream butter, sugar and vanilla./ Gradually add flour; mix well. /Stir in ground almonds./ Shape into 1-in balls./ Place 2 inches apart on baking sheets Bake for approx.
2. 18-20 mins, or until bottoms are lightly browned./ Cool on wire racks./ Combine icing sugar and nutmeg./ Gently roll cooled cookies in the sugar mixture.

Answer 3

I really enjoy this one. The taste of the freshy grated nutmeg cannot compare with the ground version in my opinion. If all you have, however, is the dried type, use a little more (1 1/2 teaspoons).

1/2 cup butter, softened
1-1/3 cups sugar, divided
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla
2-3/4 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg, divided

Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add eggs, sour cream and vanilla; beat well.

In a separate bowl, combine flour, baking powder, baking soda, salt and 3/4 teaspoon nutmeg; stir well. Gradually add to butter mixture, beating until blended. Cover and chill dough at least 3 hours.

Preheat oven to 375 degrees. Combine 1/3 cup sugar and 1/4 teaspoon nutmeg; stir well. Shape dough into 1-inch balls. Roll balls into sugar mixture. Place 2 inches apart on lightly greased cookie sheets. Bake for 8 - 12 minutes or until lightly browned. Remove cookies to wire racks to cool.

Answer 4

is this the one?

Nutmeg Sugar Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup salad oil
1 large egg
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.

2. In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. Press each cookie with the lightly floured tines of a fork to flatten slightly.

4. Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

YIELD: 3 Dozen
http://www.thatsmyhome.com/hannahs/cookies/nutmeg-sugar-cookies.htm

Answer 5

EGGNOG-GLAZED SPRITZ COOKIES
(Makes four dozen.)

1 cup LAND O LAKES!
¨ Butter, softened
2/3 cup sugar
1 egg
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon ground nutmeg

Glaze

1 cup powdered sugar
1/4 cup LAND O LAKES¨ Butter,melted
1/4 teaspoon rum extract
1 to 2 tablespoons hot water
Multi-colored decorator candies

Heat oven to 375 F. In large mixing bowl, combine butter, sugar, egg and vanilla. Beat at medium speed, scraping bowl often, until creamy (two to three minutes).

Reduce speed to low; add flour and nutmeg. Beat, scraping bowl often, until well mixed (two to three minutes). Place dough into cookie press; form desired shapes 1 inch apart on cookie sheets. Bake for eight to 12 minutes or until edges are very lightly browned.

In small bowl, stir together sugar, butter and rum extract. Stir in hot water for desired glazing constancy. While still warm, brush top of each cookie with glaze. Sprinkle with candies.


Eggnog Thumbprints
2/3 cup butter, softened
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1-1/2 cups all-purpose flour
2 slightly beaten egg whites
1-1/2 cups finely chopped walnuts
Ground nutmeg for sprinkling
Rum filling:
1/4 cup butter, softened
1 cup powdered sugar, sifted
1 teaspoon rum or 1/4 teaspoon rum extract
1 to 2 teaspoons milk

Lightly grease a cookie sheet; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

If necessary, cover and chill about 1 hour, or until dough is easy to handle.

Shape dough into 1-inch balls. Roll balls in egg whites, then in chopped walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Press your thumb into the center of each ball.

Bake in a 375-degree oven for 10 to 12 minutes, or until edges are lightly browned. Transfer cookies to a wire rack; cool.

To make filling: In a small mixing bowl, beat butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make a filling of spreading consistency.

When cookies are cool, pipe or spoon about 1/2 teaspoon filling into the center of each. Sprinkle with additional nutmeg.

Makes about 40 cookies.

Times testing notes: Don’t be wimpy about pushing your thumb into the cookie. A shallow depression will disappear in cooking. Also, pipe or spoon filling in just before serving. If you want to make in advance, bake cookies and freeze, then fill later.

Nutmeg Butter Balls - Muskatnødkager
½ cup soft butter
½ cup sugar
1 teaspoon vanilla
1½ cups shelled almonds -- ground
2 cups flour -- sifted
½ cup powdered sugar
2 teaspoons nutmeg
Cream butter and sugar. Add vanilla and almonds. Work in the flour with your fingers to make a smooth dough.

Shape into small balls. Chill for several hours.

Place on greased cookie sheets and bake 15 minutes in a preheated 300º oven.

Remove from sheets and roll in a combination of the powdered sugar and nutmeg while still warm.