Nutmeg Cookies Recipe
Ingredients
8 tablespoons (125 g) butter, softened
Generous 1/2 cup (125 g) sugar
1 egg
Grated peel of 1/2 lemon
Generous pinch of grated nutmeg
Pinch each of ground cinnamon and ground cloves
1 cup (125 g) all-purpose flour, sifted
1 cup (125 g) finely chopped hazelnuts
2 cups (125 g) fresh white breadcrumbs
1 egg yolk, beaten
Scant 1/2 cup (50 g) blanched almonds,
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.
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.
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