Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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These butter cookies use a hint of cinnamon and nutmeg to make this recipe extra special!
Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.
Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Cover; refrigerate 3-4 hours until firm.
Heat oven to 375°F. Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until set.
Roll in sugar-cinnamon mixture again while warm, if desired.
Dietary Fiber: 0g
When I made these they lost their shape in the oven and sort of collapsed. Some blended into others but I was able to separate them when they cooled some. I rolled them in the sugar mixture and served them as cookies. As cookies, they tasted good but were very soft and seemed as if they could use more cooking. Won't be making these again.
Great recipe to be included in cookies to be mailed in Care boxes.
These cookies taste like a "fancy" snickerdoodle. Rolling them in the sugar again when out of the oven made them even better. Also, you DO NOT need to put the dough in the fridge for 3-4 hours. It would make the dough very difficult to mold. I made them up right away and didn't have any problems.
These are delicious and fairly easy to make. My family loved them.
Mine did not stay in a perfect ball. I did think they were a little dry. It had a unique flavor though. It reminded me of a cinnamin muffin.
I made these cookies last year for a cookie exchange and they were a hit. Everyone thought they "tasted like Christmas" because of the hint of nutmeg and cinnamon. I'm definitely making them again this year! They didn't come out as perfect balls, more like half-spheres, but they were still very cute and bite-sized.
This is a simple, elegant recipe. A very sophisticated flavor and display with sugar crystals sparkling on top.
I made the recipe exactly like it read. I rolled into 1 inch balls and placed in the oven but they came out as humps. I gues they taste OK but I was hoping for balls to add variety to my cookie tray.
after following the directions which worked out fine, I put the cookies in the oven as balls and they came out not as balls as pictured but as cookies with a slight raise in the middle. I was very disappointed
I made these last Christmas and they were amazing! I ate most of them. I will make these again definitely.
One step better than a snickerdoodle!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/709
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
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variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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