I wanted to introduce myself to here and say that I'm super pleased to see a friendly, giggly crowd who likes cookies as much as me. Since the holidays are over and all the good cookie exchanges have passed I have new recipes in my cookbook. This one I'd like to offer as a hostess gift to all you. They aren't too fancy and need some more handling than drop cookies but look smashing on a plate when they're done. They're great with breakfast tea, too.
You'll need a clean surface to work on and need to line your sheets with parchment paper as these can get greasy. I lowered the butter content to compensate but just to be tidy... line 'em!
1 1/2 sticks of softened unsalted butter.
1 cup sugar.
1 tsp. vanilla extract
2 1/4 cups AP flour
1/2 tsp. cinnamon, nutmeg and allspice
Additionally: 1/2 cup of sugar, 1 tsp of nutmeg in a small bowl.
*Cream sugar and butter; beat egg and vanilaa until well-combined. Add spices and then a little at a time incorporate the flour. Cover with some plastic wrap and refrigerate for about an hour. (It's worth the wait).
*Preheat the oven to 350`
*Your hands need to be cool so run them under some cold water to chill them. Roll the dough into 1" balls and then make snakes out of them about six inches long. Twist the ends once so they crisscross; twice will stretch the dogh out and make it crack. Space the cookies about 1 1/2 apart and sprinkle them with the spice sugar.
*Bake for 7-10 minutes. DO NOT OVERBAKE.
*Immediately sprinkle the cookies with more s. sugar when you take them out. Let them cool a little so they retain their shape then remove from the sheet onto a wire rack if you have one.