Nutmeg Tea Cookies (Kue Kering)

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Ingredients

  • 8 ounces unsalted butter
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sugar
  • 1 teaspoon vanilla
  • 1 large eggs
  • 2.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups all-purpose flour
  • 1 pinch salt
  • 0.25 teaspoon nutmeg

Use imperial measurements

Method

How to make Nutmeg Tea Cookies (Kue Kering)

  • Cream butter and sugar in the bowl of an electric stand mixer.
  • Beat in vanilla and egg.
  • In a large bowl, stir together the flour, salt and nutmeg.
  • Gradually add the flour mixture to the butter-egg mixture and stir just until combined.
  • Divide the dough into 4 equal portions.
  • Place one portion on a sheet of plastic wrap on a work surface.
  • Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
  • Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
  • Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
  • Wrap the log in an additional sheet of plastic.
  • Repeat with the remaining 3 dough portions.
  • Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
  • To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ).
  • Have 2 ungreased baking sheets ready.
  • Remove 2 logs from the frig and unwrap them.
  • Cut log into 1/4 inch thick slices.
  • Work fast, as dough softens--rechill of needed.
  • Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
  • Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
  • Then transfer the cookies to wire rack(s).
  • Cool completely.
  • Cookies will keep, refrigerated and in a covered container, for about a week.

(Courtesy of Food.com)