It was a great cookie. I had been searching for any substitute to some half moon cookie recipe from the great grandmother which appeared close enough. Although, Used to do substitute 8 ounces of sour cream for that 3/4 cup of sour milk when i recall sour cream in her own recipe. I figured the nutmeg was a touch too strong, and subsequently time, I'll use a lot more like 1/4 teaspoon instead of 1/2. The dough was a tad too runny initially and that i added flour at 2 Tbls in a to equal a good extra 1/2 cup. I additionally discovered that the oven cooked the cookies better in a greater temperature, a minimum of within my oven, like 385 levels for 9 minutes. My Hubby loved these cookies.
I believe there can be a mistake within this recipe, as my dough arrived on the scene really runny, similar to pancake batter, even though the directions the "batter ought to be thick". I believed that the amount of milk must have been 1/4 cup rather of threeOr4 cup. So, I tripled the components (aside from the milk). The dough still appeared just a little sticky, and so i covered the bowl with plastic wrap and placed it within the fridge for just one hour. Next I scooped 1 tablespoon size drops onto a baking stone and baked for around 12 minutes. These were perfect! They'd an excellent texture, much like what soft sugar cookie. I made use of fresh nutmeg which really gave an incredible taste towards the cookie!
