Let's celebrate autumn with nutmeg maple butter cookies!
These with also would make cute little snacks for Thanksgiving ...
nutmeg maple butter cookies by Smitten Kitchen
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
1/2 cup (118 ml) maple syrup
1 large egg yolk
3 cups (375 grams) all-purpose flour
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)
1 1/4 teaspoon flaky salt or 1 teaspoon table salt
Using an electric mixer, beat butter and sugar together until light
and fluffy. With mixer running, add yolk and slowly drizzle in maple
syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to
butter mixture and mix until just combined. The dough will be in loose
clumps. Gather them together into a tight packet with a large piece of
plastic wrap and chill dough for at least two hours (and up to four
days) until firm.
Preheat oven to 350 degrees and line a few baking sheets with
parchment paper. I like to roll out a quarter to half the dough at a
time, leaving the rest in the fridge. On a floured counter, roll dough
to 1/8-inch thickness and cut into desired shapes.
Arrange cookies on baking sheets and bake for 8 to 11 minutes each,
or until lightly golden at the edges. Transfer to racks to cool.
Cookies
keep in airtight containers for a week, or in the freezer until their
dance number is up.
Serve with tea.
Happy Thanksgiving,
Sara
