Hello cookies! Long time no see. But here I am redeeming myself for the fault. I think I can be forgiven with this butter cookies. I’m sorry, I can’t speak much, you see… those six up there just landed in my mouth… right now… excuse me a minute… or two.
Ah, feeling better. The main ingredients of this round cuties are the obvious butter, lemon zest, pure vanilla extract and a nice spicy flavor with the addition of cinnamon and nutmeg. Unpretentious but charming.
These are the supreme cookies for tea time. Green, white, oolong, black or herbal tea, any selection will match perfectly.
This recipe makes about 30 cookies. Can you guess how many are left at the end of the day?
Spicy Lemon Butter Cookies (adapted from McCormick recipe)
Preparation time: 15 minutes + 1 hour or overnight in the fridge
Cook time: 12 minutes
Makes about 30 cookies
Note: To bake the dough all at once, you’ll need 2 baking sheets
1 cup (2 sticks) of unsalted butter, softened (better results with European style butter)
1 cup sugar
pinch of salt
1 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon zest
2 cups unbleached flour
Beat butter, sugar, salt, egg, vanilla, cinnamon, nutmeg and lemon zest in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in flour on low-speed until well mixed. Refrigerate 1 hour. Alternatively, you can shape the dough into a log and wrap in a parchment paper before putting in the fridge.
Preheat oven to 350°F. Shape dough into 1-inch balls or, in case you have made a log, slice the dough. Place on ungreased baking sheets. Flatten with a fork.
Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in an airtight container.