NUTMEG TEA COOKIES (KUE KERING)
Delicious Netherlandish cookies brought to the Dutch East Indies; and which are now an Indonesian treat. Recipe adapted from one of my favorite books: "Cradel of Flavor, Home Cooking From the Spice Islands of Indonesia, Malaysia and Singapore", by James Oseland.
Provided by lynnski LA
Categories Dessert
Time 45m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar in the bowl of an electric stand mixer.
- Beat in vanilla and egg.
- In a large bowl, stir together the flour, salt and nutmeg.
- Gradually add the flour mixture to the butter-egg mixture and stir just until combined.
- Divide the dough into 4 equal portions.
- Place one portion on a sheet of plastic wrap on a work surface.
- Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
- Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
- Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
- Wrap the log in an additional sheet of plastic.
- Repeat with the remaining 3 dough portions.
- Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
- To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ).
- Have 2 ungreased baking sheets ready.
- Remove 2 logs from the frig and unwrap them.
- Cut log into 1/4 inch thick slices.
- Work fast, as dough softens--rechill of needed.
- Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
- Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
- Then transfer the cookies to wire rack(s).
- Cool completely.
- Cookies will keep, refrigerated and in a covered container, for about a week.
Nutrition Facts : Calories 114.4, Fat 6.4, SaturatedFat 4, Cholesterol 23.3, Sodium 8.6, Carbohydrate 13, Fiber 0.3, Sugar 5.1, Protein 1.4
NUTMEG MOLASSES COOKIES
This is from a Treasury of Holiday Cookies, a supermarket booklet that I picked up a couple of years ago. I have wanted to make these cookies and keep misplacing the booklet. If I post it, maybe I will make them.
Provided by PaulaG
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees; combine the flour, baking soda, spices and salt in a medium bowl; set aside.
- Beat the sugar, shortening, molasses and vanilla at medium speed until creamy.
- Add eggs, beating well after each; gradually add flour mixture, mixing at low speed until blended.
- Beat at medium speed until thick dough forms; shape into 1 1/2 inch balls.
- Place 3 inches apart on ungreased cookie sheets; flatten with bottom of a glass dipped in sugar.
- Bake for 10 minutes or until cookies look dry, transfer to a wire rack to cool.
GRANDMA STAFFORD'S NUTMEG COOKIES
This delicious nutmeg cookie recipe is courtesy of Abigail Breslin's great-grandmother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a baking sheet and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar and shortening until well combined. Add eggs, mixing until incorporated.
- In a large bowl, sift together flour, baking soda, nutmeg, and salt. With the mixer running, add flour, alternating with buttermilk and beginning and ending with flour; mix until well combined.
- Using a tablespoon, drop dough onto prepared baking sheet and transfer to oven. Bake until edges are slightly brown, about 15 minutes.
MOM'S NUTMEG SUGAR COOKIES
This recipe came from a website I found on the internet, but don't remember which one. I made a huge batch of these today and they turned out really good. I am giving them to friends and family for the most part since they contain sugar, eggs and butter, something I try not to eat. You can make the sour milk by putting 1 tbsp. of lemon juice into a cup of milk and let it sit for 5 mintues. I didn't include the chilling time for the dough in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 40m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Let the butter and eggs come to room temperature.
- Cream the butter and sugar together in a standing mixer. You want a nice light yellow fluffy mixture. Add eggs and mix well after each egg.
- In another bowl combine the dry ingredients. Add it to the butter/sugar/egg mixture alternating with the sour milk. Refrigerate the dough until its stiff.
- I left mine over night but a couple of hours would probably be ok.
- Roll the cookies out on a floured surface to about 1/4 inch. Cut out with decorative shapes.
- Bake at 350'F for 10 minutes.
- DO NOT OVER BAKE.
- You can frost these once they are cool, or sprinkle them with sugar before you bake them.
- This makes a lot of cookies, so share them with your friends and family.
- Make sure the cookies are totally cooled before putting them in a tin.
- Bon Appetit.
Nutrition Facts : Calories 856.4, Fat 30, SaturatedFat 18, Cholesterol 133.6, Sodium 406.1, Carbohydrate 134.3, Fiber 2.8, Sugar 59.5, Protein 13.4
NUTMEG SUGAR COOKIES
The holidays are my favorite time of year because I love to bake. These are one of my favorite cookies-they always disappear fast!-Jean Wysocki, Westminster, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 7 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well. , Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets. , Bake at 350° for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter until fluffy. Add confectioners' sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency. , Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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