Bob’s Red Mill’s United States of Cookies: Nutmeg Log Cookies (CT)


Connecticut’s cookie evokes flavors of eggnog: nutmeg, rum, and vanilla. Perfect for Christmas.

Recipe source: https://www.bobsredmill.com/recipes/how-to-make/nutmeg-log-cookies-gluten-free/

Guys, I think I’m done with gluten-free flour.

Now if I want to make something for someone who can’t have gluten, that’s another story. But I am done using it when it’s just for my (lucky) family, and it’s because I’m suspecting that’s what making these cookies turn out chalky. It happened with the Colorado cookies also, and I characterized them as “sandy” or “crumbly” because that was the closest I could come to it, but my husband put it best when he tried one and called it “chalky.” Finally, the right word.

I don’t know if that’s just a property of King Arthur Flour’s brand (I know, why am I not using Bob’s Red Mill when I’m baking their recipes?) or all gluten-free flour. I mean, it makes sense, no gluten means things fall apart more easily. For someone who has celiacs and this is the only way they can have cookies, I’m sure they can get past it and gluten free flour is a godsend. But if I don’t have to, I won’t. So it’s just as well that this recipe finished off my box of gluten-free.

Eventually I plan to do a re-bake of the Colorado and this Connecticut recipe with regular AP flour to see if it makes a difference.

“Why are you using imitation vanilla, you heathen?”

Have you seen the price of vanilla lately? Really, though, I still use real vanilla, I just had the imitation stuff for some reason and remembered what a chef professor of mine said about saving the real stuff for things that aren’t getting baked, like frostings and creams, and save money by using the imitation stuff in things that will get affected by heat.

I’m not sure where I was shopping where the only rum flavoring available was Watkins. The co-op, maybe? It just reminded me of my mom being convinced by a friend to try selling Watkins way back when I was a kid.

This recipe has some unusual instructions that I don’t have much explanation for. Number one is they specify room-temperature butter, and a cold egg. Usually it’s best to have all ingredients at room temperature so they’ll mix better. Did they want a cold egg to curdle the butter? They also said to blend the butter and sugar together but don’t cream it. This is what that looked like:

Less light and fluffy, more wet-sandy.

Here’s a pro tip about adding eggs. Crack them into a small bowl instead of directly into your batter or dough. That way if the shell explodes into tiny fragments you’re not picking them out of the dough, and if heaven forbid the egg is rotten you don’t ruin your whole recipe. Also, put a paper towel down to crack on, for easy cleanup. I always end up getting some white on my cracking surface.

It looked like a fairly shortbready dough.

The recipe said to roll logs that are 3″ long and 0.5” wide. They seem larger in the picture on the website. Mine came out kind of puny in comparison.

One of my chef professors told us to measure various parts of our hands because it’s useful to know your hand span or thumb length for when you need to measure something and don’t have a ruler. It turned out that the middle phalange of my pinkie is about an inch.

Another thing that surprised me with this recipe is that they didn’t instruct me to chill the dough before rolling out. Usually with dough you have to roll into balls or logs or otherwise fuss with, they tell you to chill it to make it easier to work with. Partway through my first tray I was accumulating a skin of dough on my rolling spot (I find I get a less lumpy log if I roll on the counter with one hand instead of between my hands).

The tray below is dough I worked with after fifteen minutes chilling in the fridge. Much easier to work.

I baked the first tray for 12 minutes and the second for 15, not much difference. They were all pretty soft, fragile, and “chalky” in mouthfeel.

The frosting was simple: butter (they didn’t specify a temperature but room temperature is the standard for making buttercream), confectioner’s/powdered sugar, rum and vanilla extracts, and milk. I don’t know if I put in slightly extra sugar, but the frosting was very stiff, so I softened it by adding more milk. Otherwise I’d probably destroy the cookies when I frosted them.

This is before adding the extra milk.

They wanted me to score the frosting with a fork, but I didn’t like the way it looked so after the first few, I stopped. I also stopped sprinkling with nutmeg, because my husband complained it was too nutmeggy. So they don’t look as much like logs but I think they taste better.
This is what I hate about frosting cookies, especially small ones. I can never avoid frosting my fingertips.
I know you envy my Enterprise glasses.

Overall Impressions

They’re very sweet. They are very strong on the nutmeg and rum. And it’s very unfortunate they have that chalky mouthfeel. 

Tips and Suggestions

  • Use regular AP flour if you are able.
  • Make them bigger, more the size of a ladyfinger and less the size of an actual finger.
  • Cut back to half a teaspoon of nutmeg so you can top them with nutmeg without the flavor going overboard.
  • Make them around Christmas time.

Next Time

Delaware’s caramel mocha cookies. They’re making me make my own caramel drizzle. Should be fun!

All images by Amber Sutton.

Originally published at bakeonthru.wordpress.com

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