These fragrant cookies are great with a cup of tea or latte. Just chill the dough, then roll and twist into knots.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup sugar
1 teaspoon ground nutmeg
Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, cinnamon, 1/2 teaspoon nutmeg and allspice; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
Combine 1/2 cup sugar and 1 teaspoon ground nutmeg in bowl; set aside.
Heat oven to 375°F.
Shape dough into 1-inch balls. Roll balls into 6-inch ropes; criss-cross ends to form knot shape. Place 1 inch apart onto ungreased cookie sheets. Sprinkle generously with sugar-nutmeg mixture.
Bake 7-10 minutes or until set. (Do not overbake.) Immediately sprinkle with additional nutmeg-sugar mixture. Let cool 1 minute on cookie sheets; remove to cooling rack.
- Nutmeg is sold ground or whole. For extra fresh flavor, try using fresh grated whole nutmeg. Use a nutmeg grater or grinder.
- Dough must be cold when shaping and baking or cookies won’t hold their shape. For best results, shape cookies; place onto cookie sheets. Refrigerate full cookie sheets 5 minutes; bake as directed.
Explore reviews fromour online community
Very long, very tedious, but delicious result. The step about shaping the batter into balls can be bypassed, I think, if you want to save some time. And when I made them, I found slightly thinner ropes (still 6" long, but about the width of a pencil) were easier to twist. And listen to the recipe when it says DO NOT OVERBAKE. It may not look done, but that's because all the evidence is at the bottom of the cookie. I found even baking for 8 minutes burned my cookies. Overall, it's a delicious (some friends called it "savoury") cookie that people will like.