Ingredients
- 1 cup water
- 2 t cinnamon, separated
- ¼ t nutmeg
- 1 ¾ cup flour
- 4 ½ t corn starch
- 8 T butter, brought to room temperature
- ½ cup sugar, separated
- ½ t vanilla
- Pinch of salt
Directions
Put your water, 1 t of your cinnamon and your nutmeg in a small saucepan. Bring it to a boil then lower the heat and let it simmer for 2 minutes. Take your pot off the heat and set it aside while you start the next steps.
In a large bowl, add the flour, corn starch, butter, ¼ cup of the sugar, the vanilla and the salt. Gently mix until just combined. FYI, it will still be very dry and not dough-y yet.
Get the cinnamon/nutmeg mixture you made and pour ¼ cup of it into your dough and mix again until just combined. You can use a mixer with a paddle attachment for these two steps, or you can just get in there and use your (hopefully clean) hands.
Roll the dough into a ball, cover it with plastic wrap and put it in the fridge for about a half hour. While it’s chilling, you can use the time to clean up any mess you’ve made.
Once your dough is chilled, take it out of the fridge and roll it so that it’s about ¼ inch thick. Get a cookie cutter and cut out cookies, moving them to a baking sheet lined with parchment paper. They’ll spread a little but not too much.
Bake at 350 for about 17-20 minutes, or until they’re a light golden brown. Note that you may have to adjust your baking time, depending on how large of a cookie cutter you use – the bigger the cookies, the longer they’ll need in the oven.
While the first batch is baking, put your remaining ¼ cup sugar and your remaining ½ t cinnamon in a small bowl and whisk together.
When the cookies are done, take them out of the oven, dip them in the cinnamon sugar mixture while they’re still warm and move them to a wire rack to cool completely.
This made 45 or so delicious cookies for me, but your results will definitely depend on the size of your cookie cutter (though they’ll still be delicious!!)
Ugly Desserts 