RecipeCookiesYield: about 48Cook time: 10 min
Cashew-Nutmeg Drops
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 112. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup margarine or butter
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup dairy sour cream or buttermilk
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 cup chopped cashews or pecans
- 2 recipes Powdered Sugar Icing (see recipe, page 88)
Instructions
- In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sour cream, egg, vanilla, baking powder, baking soda, and nutmeg. Beat till thoroughly combined. Beat in remaining flour. Stir in nuts.
- Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or till lightly browned.
- Cool cookies on a wire rack. Frost with Powdered Sugar Icing.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative