There are the lace cookies, right?! So, these are the embroidery cookies! They are exquisite, with a thin crunchy edge and chewy in the middle. In just one cookie you can taste the distinct flavor of brown sugar, the aroma of cinnamon and the delicateness of vanilla.
100g unsalted butter, in room temperature
1 tbsp milk
1/2 tsp baking soda
1/2 tsp salt
50g brown sugar
50g granulate sugar
1 shallow tbsp ground cinnamon
1 tsp ground nutmeg
Cream together butter and sugar until is pale and fluffy. Add vanilla and egg and beat well. Add milk, flour, baking soda and salt and beat just until is smooth. Cover with a plastic and refrigerate for 20 minutes.
Preheat the oven to 350˚F. Lightly grease a cookie sheet.
Mix the sugars, cinnamon and nutmeg in a small bowl.
Make small balls with the chilled dough and roll in the sugar mixture. Place the balls apart each other. Bake for 10-15 minutes, do not leave become thick in the oven. Let cool on a rack and store in an airtight container.
Yield: 45 cookies.