Tuesday, April 14, 2009

Nutmeg Cookies

I got some nutmegs at the store the other day.

Cool facts about nutmeg:
  • It goes well with cheese sauces
  • Back in the day, the only source of nutmeg was the Banda Islands -- a small group of islands in Indonesia that also has good snorkeling
  • There's something called nutmeg poisoning, which may cause delirium
They smelled so spicy and sweet that I felt compelled to make something. Thankfully I found this lovely and simple recipe for Indonesian Nutmeg Tea Cookies (Kue Kering).

I didn't have a blender, so I melted the butter a bit too much in an effort to make the mixing easier -- I think this made the cookies tougher than they should have been. I also took one batch out after 10 minutes and left the other in for 2-3 more and the consistencies were totally different -- biscuit crunchy v. crispy and soft in the middle. I like crunchy myself, but I'm not totally sure how they were intended.


Anyway, if I were to do them again, I would add crushed almonds to this recipe to make them more crumbly and maybe dip the tops in crystally sugar.

2 comments:

  1. nutmeg is also a great addition when you're cooking dark greens like kale or collard greens or spinach... YUM! :)

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  2. Ooh, yum. I never would have thought of that. Awesome... I will have to try something tomorrow.

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