These delightful German nutmeg biscuits are soft and cake like in texture. They're very quick and easy to make and will definitely become a favourite.
Barb's recipes is true to it's word-- these cookies are very soft and cake-like. I added a couple dashes of cinnamon and 1/2 tsp of vanilla and omitted the lemon zest and nutmeg. I also molded dough into balls and then flattened them by hand. Overall, a very good sugar cookie. I would recommend under baking these slightly at 7 1/2-8 minutes. - 09 Sep 2002 (Review from Allrecipes USA and Canada)
This recipe makes a very cake like cookie. Be careful to take out when the tops are just beginning to lose their glisten. Made 24 2-1/2 inch round cookies when using heaping teaspoon full of dough. - 02 Dec 2007 (Review from Allrecipes USA and Canada)
I think this is a great basic recipe. The dough was very manageable. I excluded Lemon Zest or Nugmeg, but added Caramon. - 29 Jan 2005 (Review from Allrecipes USA and Canada)