Grated Grenada Nutmeg

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.

Nutmeg interior

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.

 

 

13 thoughts on “Grated Grenada Nutmeg

  1. Freshly grated nutmeg is a necessity on a “Pain Killer”, a rum concoction in the British Virgin Islands among other places…including my home.

  2. I never saw the inside of nutmeg. The cookies sound delicious. Paul is one lucky man.

  3. Freshly grated nutmeg is so much tastier than the alternative! It is especially enjoyable while being grated. Very pungent!

  4. These sound fabulous – esp. with the fresh nutmeg! I agree that I love the interior pattern. I began grating nutmeg several years ago but I still buy the grated too for somethings because I’m not sure how the taste will change when our taste buds are expecting the old, normal flavor – and the fresh taste is rather different. I love grating it, though!

  5. I’ve heard freshly grated spices are intensely superior to pre-grated (which makes sense) – but i’ve never done it. The interior is very cool! Thank you for sharing your fun kitchen composition. 🙂

  6. There are many reasons to enjoy the holidays but, for me, it’s the scents filling the kitchen and few do it as well as nutmeg. No matter how or when I use it, I cannot help but think of Christmas cookies. I’m sure these cookies that you’ve made look and smell fantastic, Ruth, just like Christmas. Thanks for sharing your recipe.

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