Ingredients
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2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg, freshly grated
1/2 teaspoon mace
12 tablespoons unsalted butter (1 1/2 sticks)
1 cup sugar
1 egg
1 teaspoon vanilla extract
Preparation
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Over small bowl, sift together the flour, baking powder, salt, nutmeg and mace, set aside.
In bowl of electric mixer beat butter on high speed for 2 minutes.
Reduce the speed to medium, slowly add sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down sides of bowl.
Add the egg and vanilla and beat for 1 minute, again stopping once to scrape down the sides of the bowl.
Stop the mixer and add half of the flour mixture.
eat on low speed until most of the flour has been absorbed.
Add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2-3 minutes.
Turn dough out onto a work surface and divide into 2 equal balls. Shape eacy into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap.
Roll out dough to 1/8 inch thickness (If dough cracks while rolling, let it stand at room temperature for 5-10 minutes) Remove plastic wrap and place the dough on a floured work surface. Lightly dust the top of dough with flour.
Preheat oven to 350.
Line several baking sheets with parchment paper. Dip cookie cutters (I have circus animal shapes) into flour just before using and cut out the shapes.
Bake cookies until very light golden brown, 14-16 minutes. Transfer to wire rack and alow to cool to room temperature.
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