NUTMEG LOGS – – all-purpose flour (435g), fine sea salt, freshly grated nutmeg, unsalted butter (softened, 250g), vanilla sugar (150g), large egg, vanilla extract, to 1-1/2 confectioner's sugar (128-256g),  Sift the flour, salt, and nutmeg together onto a piece of parchment paper.; 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.;  Preheat the oven to 350F (180C).  Line several baking sheets with parchment paper.;  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.;  While the cookies are baking, sift the confectioner's sugar into a bowl.;  When the cookies are baked, remove from the oven and roll each one in confectioner's sugar.  Transfer to a cooling rack.; – [/wpurp-searchable-recipe]

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Nutmeg Logs

About 4 dozen cookies

Ingredients

• 3 cups 450g all-purpose flour
• ½ teaspoon fine sea salt
• 1 generous teaspoon freshly grated nutmeg
• 1 cup 2 sticks; 250g unsalted butter, at room temperature
• ¾ cup 150g vanilla sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup 100g confectioners sugar

Instructions

1. Sift the flour, salt, and the nutmeg together onto a piece of parchment paper.
   
2. In a large mixing bowl, cream the butter until it is light. Then add the sugar and mix until light and fluffy. Add the egg and the vanilla and mix thoroughly. Gradually add the flour mixture until it is combined; don’t mix more than you need to so the dough stays tender.
3. Form the dough into logs about ½-inch; 1.25cm in diameter. Place the logs on a plate or tray and refrigerate for 30 minutes or until they are hard.
4. Preheat the oven to 350F; 180C.
5. Cut the logs into 1-inch;2.5cm lengths. Place the cookies on the baking sheets, leaving about ¼-inch; .65cm between each. Bake in the center of the oven until edge of the cookies are golden and they are firm, about 12 minutes.
6. While the cookies are baking, sift the confectioner’s sugar into a soup bowl or plate with edges.
7. When the cookies are still hot, roll them in the sugar. Transfer them to a cooling rack and let cool thoroughly before eating or storing.