Nutmeg butter thins

Yield: 6 Servings

Measure Ingredient
3 cups All-purpose flour
1 teaspoon Ground nutmeg
¼ teaspoon Salt
1 cup Butter; softened, (2 sticks)
⅔ cup Granulated sugar
⅓ cup Firmly packed brown sugar
1 \N Egg
2 teaspoons Vanilla

Combine flour, nutmeg and salt; mix well and set aside. In large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add flour mixture; mix well. Divide dough in half. Shapre each half into a roll about 10 inches long and 1½ inches in diameter. Wrap each roll in plastic wrap; chill at least 3 hours or overnight. Preheat oven to 400 degrees. Work with one roll of dough at a time, leaving remaining dough wrapped and refrigerated. With sharp knife, cut roll into ¼-inch-thick slices. Place 1-inch apart on cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Remove to wire rack; cool completely. Makes about 6 dozen cookies.

NOTES : I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997 'Share a Cookie" section.

Recipe by: American Dairy Association Posted to recipelu-digest Volume 01 Number 291 by PLK1028@... on Nov 23, 1997

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