You'll be glad you did when all you have to do is defrost and decorate them!
- 1 cup unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
Recipe is in so many locations no one knows where it originated:
Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking powder, salt and nutmeg over; stir to blend well. Turn dough out onto lightly floured surface and knead gently 1 minute. Shape dough into 1/2-inch-thick rectangle. Cut into 4 equal pieces; wrap in plastic and refrigerate at least 3 hours and up to 1 day. Let dough soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Working with 1 dough piece at a time, roll out dough on lightly floured surface to 1/8-inch thickness, lifting and turning dough often and dusting surface very lightly with flour to prevent sticking. Cut out cookies. Transfer cookies to prepared baking sheet, spacing 1 inch apart (cookies will not spread). Gently reroll dough scraps; cut out more cookies. Transfer to same sheet.
Bake cookies until light brown, about 11 minutes. Let cool 5 minutes on sheet. Transfer cookies to rack; cool.
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