EMBROIDERY COOKIES

Versão em Português

Versión en Español

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

180g granulated caster sugar

2 tsp vanilla extract

1 egg

1 tbsp milk

210g flour

1/2 tsp baking soda

1/2 tsp salt

To Roll

50g brown sugar

50g granulate sugar

1 shallow tbsp ground cinnamon

1 tsp ground nutmeg

Directions

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.