Nothing cures the winter blues like cookies fresh from the oven.
We rang out of nutmeg at home and it was -20C outside…
I didn’t want to venture out into the cold just to get nutmeg…
Sorry nutmeg. I didn’t mean to hurt your feelings. It was really cold outside and I just wanted some cookies.
I love nutmeg. I really do.
Nutmeg, you are an important part of my life. I swear. I know I sometime replace you with cinnamon (like in this instance)… but, I really think you’re special.
Nutmeg? Nutmeg! Nut…
Okay, here’s the recipe.
Use nutmeg. Do not replace it with cinnamon like I did. Even though cinnamon maple cookies were also delicious, nutmeg is irreplaceable.
As you can see. I was also too lazy to get my camera… so I used the Instagram app on my iPhone.
Camera? Camera?!?! Camera?…
1 cup (2 sticks) unsalted butter or margarine, at room temperature
1 cup sugar
1/2 cup Grade B maple syrup
1 large egg yolk
3 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1 teaspoon table salt
- Preheat oven to 350 degrees and line baking sheets with parchment paper
- 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 until firm
- 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.
Recipe from Deb at Smitten Kitchen