RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY!
I made these for the Fourth of July and they literally disappeared before I could get a photo. I think they would be terrific rolled in sparkling sugar, but I only had patriotic jimmies for the holiday. Try them!
From the King Arthur Baking website: “These cookies have a unique and irresistible texture: a little crisp at the edges, with a soft, sandy center that melts in your mouth. Every bite is a perfect balance of butter and vanilla; hints of both almond and nutmeg add signature bakery-cookie flavor.”
Recipe from the King Arthur Baking website
- 1/2 cup vegetable oil
- 8 tablespoons unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract, to taste
- 1/4 teaspoon almond extract, optional
- 1/8 to 1/4 teaspoon nutmeg, optional
- scant 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups King Arthur Unbleached All-Purpose Flour
- granulated sugar or coarse sparkling sugar
- To make the dough: In a large bowl, combine the oil, butter, and sugars; beat until combined. Add the egg, extracts, and nutmeg, beating until smooth.
- Add the baking soda, baking powder, salt, and flour; mix until smooth. Cover the bowl and refrigerate the dough for at least 2 hours, until it's stiff enough to scoop easily and hold its shape; overnight is fine.
- To assemble and bake: Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
- Put the sugar for coating in a bowl. Scoop the chilled dough by the tablespoonful (a tablespoon cookie scoop works well here) and roll in the sugar to coat.
- Place the balls of dough on the prepared baking sheets, leaving 1 1/2" clearance among them.
- Bake the cookies for 13 minutes, until the edges just begin to brown. Remove them from the oven and let them cool on the pan for 10 minutes before transferring them to a rack to cool completely.
Store cookies in an airtight container at room temperature for up to two weeks; freeze for longer storage.