These tender little cookies are frosted with a rich buttercream frosting and sprinkled with a bit of fresh nutmeg.
Prep Time: 25 minutes
Cook Time: 12 minutes
Cooling time: 2 hours
Total Time: 2 hours, 37 minutes
Yield: Makes 48 cookies
Ingredients:
- 1 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 tsp. vanilla
- 1 egg
- 2-3/4 cups flour
- 1/2 tsp. nutmeg
- 1/8 teaspoon salt
- 6 Tbsp. butter, softened
- 3 cups powdered sugar
- 1 tsp. vanilla
- 2-3 Tbsp. heavy cream
Preparation:
In large bowl, beat 1 cup butter and sugar with brown sugar until fluffy. Add 2 teaspoons vanilla and egg and beat well. Stir in flour, nutmeg, and salt. Cover dough and chill in refrigerator for 2-3 hours.
Preheat oven to 350 degrees F. Shape dough into logs, 3" long and 1/2" in diameter and place on ungreased cookie sheet 2" apart. Bake at 350 degrees F for 11-16 minutes until light golden brown. Cool well on wire racks.
For frosting, combine 6 tablespoons butter, powdered sugar, 1 teaspoon vanilla and 2 Tbsp. heavy cream. Beat well, adding more cream if necessary to reach spreading consistency. Frost tops and sides of cookies, and sprinkle each with a bit of cinnamon, if desired.
