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Nutmeg Cookies

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Ingredients
  Butter 125 Gram, softened (8 Tablespoon)
  Sugar 125 Gram (Generous 1/2 Cup)
  Egg 1
  Grated lemon peel 1⁄2 Tablespoon (Peel Of 1/2 Lemon)
  Grated nutmeg 2 Pinch
  Ground cinnamon 1 Pinch
  Ground cloves 1 Pinch
  All-purpose flour 125 Gram, sifted (1 Cup)
  Finely chopped hazelnuts 125 Gram (1 Cup)
  Fresh white breadcrumbs 125 Gram (2 Cups)
  Egg yolk 1 , beaten
  Blanched almonds 50 Gram (Scant 1/2 Cup)
Directions

Beat butter, sugar, egg, lemon peel, nutmeg, cinnamon and cloves in a medium bowl.
Mix flour, hazelnuts and bread crumbs; add to butter mixture.
Knead quickly to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate dough 30 minutes.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, roll out dough 1/4 inch (5 mm) thick.
With a cookie cutter or cardboard pattern, cut out small scalloped arcs 2-1/2 inches (6 cm) long and 1 inch (2.5 cm) wide.
Place on baking sheets; brush with egg yolk.
Place an almond on each cookie.
Bake 10 to 15 minutes or until golden.
Cool on a rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

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