Sunday afternoon I was getting ready to bake cookies. (Originally from Fannie Farmer Boston Cooking School)
The recipe my mother used to use for her signature Sour Cream cookies – (baking them on my cousin Paul’s milestone birthday and will mail them tomorrow)
‘d just gotten back from the store with the sour cream when I realized I did not have a container of nutmeg on the spice rack.
But wait, how abou these whole nutmegs in a little bag? I pulled one out and began to grate it and the aroma was amazing.
The label said Grenada Nutmeg .
(Joanne, did you send them to me?)
You may already grate your own nutmeg but it was first for me. The interior was a beautiful pattern. The smell intoxicating.
Freshly Grated Nutmeg ready to go in to the Sour Cream Cookies
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 3/4cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream
- 1/2 teaspoon nutmeg
- Sprinkle cinnamon and sugar mixture on top before baking – I used parchment paper for easy baking and clean up
- Bake at 350 for 11 minutes
Back to the Post Office after school.