Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

SPICED BUTTER COOKIES




Source of Recipe


Internet


List of Ingredients




2 sticks (1/2-lb.) butter, softened
1/2 cup plus 1 tbsp. sugar
1 1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/8 tsp. ground allspice
2 cups flour
Small bowl of cold water

Recipe



1. Preheat the oven to 375ºF.

2. Line a cookie sheet with parchment paper.

3. Cream the butter in a bowl with an electric mixer. When the butter is soft and whipped, add the sugar, vanilla, cinnamon, and nutmeg. With the mixer on high speed, mix well, scraping the sides of the bowl as you mix. Beating at medium speed, add the flour, about 1/4 cup at a time. Stop the mixer from time to time to scrape down the sides of the bowl. The dough will be stiff.

4. Drop the dough by the tablespoonful about 1-inch apart onto the lined cookie sheet. Using the cold water, dip your index finger into the bowl and press down on the center of each drop of dough to flatten it.

5. Bake for 20-25 minutes, or until lightly browned around the edges. Remove from the oven and transfer the cookies with a metal spatula to a wire rack to cool.

6. The cookies can be stored in an airtight container in the refrigerator for up to 1 week.