Almond Nutmeg Sable Cookies
It seems to me that someone was asking awhile back for "grownup" cookies. These make a nice presentation and they are buttery crisp and delicious. I made a double batch last week to share with the gallery customers at our Art Walk and everyone gobbled them up.
ALMOND NUTMEG SABLE COOKIES
Prepare your baking sheets by lining with parchment paper or lightly greasing.
Mix the following dry ingredients with a whisk:
2 cups all-purpose flour
½ cup toasted slivered almonds, chopped coarsely
½ tsp baking powder
¼ tsp grated nutmeg
2/3 cup butter
½ cup granulated sugar
1 tsp vanilla extract
½ tsp almond extract
Cream the butter and sugar, add the egg and extracts. Mix in the dry ingredients, pat into two disks, and refrigerate for an hour.
1 tsp water
½ cup toasted slivered almonds
Prepare an egg wash by lightly beating an egg with a tsp of water. Roll out the dough on a floured board to ¼ inch thickness. Cut with a fluted round 2 inch cookie cutter. Brush the cookies on the cookie sheets with egg wash, sprinkle a few toasted almonds on top, brush again and sprinkle with sugar.
Bake at 350F for about 15 minutes until lightly browned. Let sit on cookie sheet for about 2 minutes and then cool on rack.