thecookieblogger.com

i’ve spent a lot of time in the nutmeg state… i got my undergrad degree at fairfield u. (yea, stags!) and did my first year of master’s work at uconn (go huskies!) throughout my professional theatre career, i worked at a number of connecticut theatres, and even took some shows through a few road houses in the state. and then finally, while working in nyc, i spent a number of years living in a lovely duplex in fairfield. as you can tell, i’ve got lots of roots in the nutmeg state, so it’s only fitting that i include a cookie recipe that has the wonderful and intriguing flavor of nutmeg laced throughout it…

a version of this recipe was given to me by a neighbor in fairfield – over the years i’ve played around with it, making inevitable changes trying to perfect the texture and the taste. i think i’ve got a pretty darn good bar cookie here – it definitely borders on a cake, and would work well served up with a squirt of freshly whipped cream!

nutmeg spice bars
ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, softened to room temperature
1 cup baker’s sugar
1 egg
3/4 cup buttermilk

instructions:
1. preheat oven to 350 degrees. butter and line with buttered parchment paper a 13×9 pan.
2. in a small bowl, whisk the flour, nutmeg, baking soda and salt together and set aside.
3. in your mixer bowl, cream together butter and sugar until light and fluffy.
4. add the egg to the butter mixture, beating until well combined.
5. add half the dry ingredients to the butter mixture. mix on low speed just until combined.
6. add the buttermilk to the butter mixture, beating until well-incorporated and smooth.
7. add the remaining dry ingredients, beating just until well-combined.
8. spoon into your prepared pan, making sure batter is smooth on top.
9. bake for 30 minutes, until batter has turned light golden brown and toothpick inserted in center comes out clean.
10. remove from oven and cool in pan for approximately 20 minutes. then, using the parchment ‘swing’, remove from the pan, placing on wire rack to cool completely.
11. once it is completely cool, using the parchment ‘swing’, place on cutting board and carefully remove parchment from bottom and sides of ‘sheet cake’. cut into 24″ square bars.
enjoy!
yield: 24″ square bars.