I see you grated fresh nutmeg for the dusting on the frosting, but do you use freshly grated nutmeg in the dough too. It seems like it would take a long time to grate a full 2tsp. Worth. Plus the fact that fresh is so much stronger in flavor. I love nutmeg too but it just seems like a lot. By the way, I have several crank style nutmeg graters and I always wind up with thin slabs of nutmeg that won't grind any more. Does. Anyone have any ideas of how to use them up. Thanks. Can't wait to start holiday baking! :-) I do like to use freshly grated nutmeg, with a microplaner. It goes pretty quickly and if you grate onto a sheet of paper, you can pour into the measuring spoon easily. You could also do part pre-ground and part freshly grated. ~ MaryJane

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