Whole Wheat Cinnamon Nutmeg Cookies

Whole Wheat Cinnamon Nutmeg Cookies (Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 320.

This is an addictive little cookie that is very spicy with cinnamon and nutmeg. They are soft cookies if they are not overbaked. A total baking time of 10 minutes worked well. These might be considered a holiday cookie but I think anytime is good. Trust me, they don't last long. Store them in an airtight container.

2 cups sifted all-purpose whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
4 oz. butter (softened)
1 tsp. vanilla extract
1 cup dark or light brown sugar
1 large egg
2 TBS. milk
Finely grated rind of 1 large lemon

Topping:
1 TBS. sugar
1/2 tsp. cinnamon

Preheat the oven to 375. Line two large baking sheets with foil.

Sift the flour, baking powder, salt, baking soda, cinnamon and nutmeg together.

Cream the butter. Add the vanilla and the brown sugar. Beat to mix.

Add the egg, milk and lemon zest. Gradually add the flour mixture until just mixed.

On a large board dusted with flour, turn the dough out and knead it into a ball. Cut the ball in half.

Work with one half of dough at a time. Form each into a long, narrow strip, about 18 inches wide and 1 inch thick. Cut the strip into 1 inch pieces. Repeat with the other half.

Roll the pieces of dough into balls and place them 1.5 inches apart on the baking sheets. Press the cookies with a fork to flatten them slightly.

Mix the sugar and cinnamon for the topping and sprinkle some on each cookie.

Bake for 10-12 minutes (10 minutes worked well for me). Do not overbake. Transfer to a wire rack to cool.

Comments

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