1. In a small saucepan, melt butter over low heat. Remove from heat and let cool in the saucepan about 5 minutes.

2. In a large bowl, combine 1 cup of the sugar, brown sugar, flour, 1/2 tsp. of the nutmeg, baking soda, cream of tartar, and salt. Stir with a fork or wooden spoon until well-mixed.

3. Gently whisk the eggs and vanilla into the cooled butter in the saucepan. Pour mixture into the dry ingredients and stir with a rubber spatula or wooden spoon until well blended. Dough will look wet and grainy. Refrigerate for 15 to 30 minutes.

4. In a small bowl, stir together remaining 1/3 cup sugar and 1/2 tsp. nutmeg.

5. Position oven racks in the top third and bottom third of the oven. Preheat oven to 400 degrees F. Have ready 2 baking sheets.

6. Remove batter from fridge. Scoop heaping teaspoonfuls of dough and roll into balls. Roll each ball in the nutmeg sugar mixture, then place about 11/2 inches apart on an ungreased baking sheet. Gently press each ball with a flat-bottomed glass until slightly flattened (about 1/3 inch high). You may need to bake in two batches -,- keep dough chilled while cookies bake.

7. Bake both sheets at the same time until cookies are pale gold, about 9 to 11 minutes. Transfer to wire rack and cool to room temperature. Store at room temperature in an airtight container, or freeze.

Source: Hannaford fresh Magazine, November - December 2014