Its’ almost Christmas, but there is time for one last cookie recipe, and here it is.
These little treasures are a tradition in my family and I’ve made them every year since I can remember. They’re quick and they fill the air with their nutmeg scent. Waste no time – get into the kitchen so that, in no time at all, you can have a plate piled high with these nutmeg-scented bites.
3 cups (435g) all-purpose flour
1/2 teaspoon fine sea salt
1-1/2 teaspoons freshly grated nutmeg
1 cup (250g) unsalted butter, softened
3/4 cup (150g) vanilla sugar
1 large egg
2 teaspoons vanilla extract
3/4 to 1-1/2 cups (128-256g) confectioner’s sugar
1. Sift the flour, salt, and nutmeg together onto a piece of parchment paper.
2. In a large mixing bowl, or the bowl of an electric mixer, cream the butter until it is pale yellow. Add the sugar and mix until it is fluffy. Add the egg, the vanilla and mix well, then gradually mix in the flour mixture. Shape the dough into logs that are about 1/2 inch (1.25cm) in diameter, then chill the logs for about 30 minutes.
3. Preheat the oven to 350F (180C). Line several baking sheets with parchment paper.
4. Cut the logs into 1-inch (2.5cm) lengths, and place them on the prepared baking sheets. Bake then in the center of the oven until they are gold at the edges, about 15 minutes.
5. While the cookies are baking, sift the confectioner’s sugar into a bowl.
6. When the cookies are baked, remove from the oven and roll each one in confectioner’s sugar. Transfer to a cooling rack.
Makes about 7 dozen cookies.