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Ingredients
- 8 ounces flour
- 3 ounces unsalted butter, room temperature
- 4 ounces sugar
- 1/4 ounce powdered milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 ounce vanilla extract
- 1 1/2 ounces egg whites
- Extra flour for dusting
Details
Servings 30
Preparation time 30mins
Cooking time 240mins
Adapted from seriouseats.com
Preparation
Step 1
Make the cookie dough:
Using a hand or stand mixer (fitted with a paddle attachment) cream together the butter and sugar, along with the powdered milk, nutmeg, salt and baking soda, on medium speed. Not until light and fluffy, but only until well combined. About a minute. Scrape the bowl down with a rubber spatula and cream a minute more.
Set the mixer to low. Drizzle in the vanilla. With the mixer still running, add half the flour and mix until just incorporated. Then add half the egg whites. Repeat with the remaining flour and egg whites. Mix until homogenous, then shut off the mixer.
Preheat the oven to 350° and have 2 parchment lined sheet pans standing by.
On a well floured surface, roll the cookies to just a little over 1/4" thickness (3/8" if you like to be precise). Run a metal spatula between the dough and the rolling surface, to ensure the dough isn't sticking in any places. Cut the dough with your desired cutters and transfer the cut-outs to the cookie sheet. They won't spread significantly in the oven, so they can be placed fairly close together.
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