Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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