Categories: Cookies
Ingredients
- 1 cup salted butter, softened
- 2 and 1/2 cups dark brown sugar
- 2 large eggs
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground nutmeg (or 1 teaspoon of freshly grated nutmeg)
- 3 and 1/2 cups all purpose flour
- 2/3 cup dried apricots, chopped
- extra sugar (about 1/2 cup) for rolling dough balls before baking
Directions
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Place the softened (room temperature) butter in a mixer bowl and beat it until it’s smooth.
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Add the dark brown sugar and beat it until it’s nice and fluffy.
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Mix in the eggs. Make sure they’re thoroughly incorporated.
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With the mixer running on LOW speed, add the baking soda, salt, and nutmeg. Keep beating until you’re sure they’re evenly combined.
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Add the flour in half-cup increments, beating after each addition.
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Shut off the mixer, and stir in the chopped dried apricots by hand. (They tend to stick to the beaters.)
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You can leave your cookie dough right in the mixing bowl if you wish. Just tear off a sheet of plastic wrap and press it down over the top of your dough, tucking it in on the sides so that no air gets in.
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Refrigerate the cookie dough for one hour (overnight is fine, too) to chill it and make it easier to work with.
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When you’re ready to bake, preheat the oven to 350 degrees F., rack in the middle position.
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Take your cookie dough out of the refrigerator and set it on the counter.
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Line your cookie sheets with parchment paper, or spray them with Pam or another nonstick baking spray.
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Put some white sugar, a half-cup should do, into a small bowl. You’ll be rolling dough balls in the sugar before baking.
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Roll the dough into 1-inch balls without making them smooth.
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Roll each dough ball in the sugar, covering it completely.
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Arrange the dough balls on your cookie sheets 2 inches apart. You should be able to get 12 dough balls on each cookie sheet.
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Flatten each ball with the bottom of a glass, or the flat blade of a metal spatula.
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Bake at 350 degrees F., for 8 to 12 minutes or until the cookies are golden brown.
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Remove the cookies from the oven, let them cool on the baking sheets for a minute or two to firm up. Then remove them to a wire rack to cool completely.
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These yummy Nutmeg Snaps can be stored in an air-tight container or in a covered cookie jar up to one week. They freeze beautifully if you stack them like coins in a wrapper, roll them in foil, and place the rolls in freezer bags.