Yield: 6 Servings
|3 cups||All-purpose flour|
|1 teaspoon||Ground nutmeg|
|1 cup||Butter; softened, (2 sticks)|
|⅔ cup||Granulated sugar|
|⅓ cup||Firmly packed brown sugar|
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