- 8 ounces unsalted butter
- 0.75 sugar
- 1 teaspoon vanilla
- 1 large eggs
- 2.50 all-purpose flour
- 1 pinch salt
- 0.25 teaspoon nutmeg
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)