Nutmeg Tea Cookies (Kue Kering) - cooking recipe

Ingredients

8 ounces unsalted butter (2 sticks)
3/4 cup sugar
1 teaspoon vanilla
1 large egg, at room temperature
2 1/2 cups all-purpose flour, sifted
1 pinch salt
1/4 teaspoon nutmeg

Preparation

Cream butter and sugar in the bowl of an electric stand mixer.
Beat in vanilla and egg.
In a large bowl, stir together the flour, salt and nutmeg.
Gradually add the flour mixture to the butter-egg mixture and stir just until combined.
Divide the dough into 4 equal portions.
Place one portion on a sheet of plastic wrap on a work surface.
Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
Wrap the log in an additional sheet of plastic.
Repeat with the remaining 3 dough portions.
Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ).
Have 2 ungreased baking sheets ready.
Remove 2 logs from the frig and unwrap them.
Cut log into 1/4 inch thick slices.
Work fast, as dough softens--rechill of needed.
Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
Then transfer the cookies to wire rack(s).
Cool completely.
Cookies will keep, refrigerated and in a covered container, for about a week.