In step 2, you'll get best results if you keep dough portions chilled and work on only one portion at a time.
10.1 ounces all-purpose flour (about 2 1/4 cups)
1 tablespoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
3 tablespoons butter, softened
2 tablespoons canola oil
1/4 cup light-colored corn syrup
1 tablespoon vanilla extract
1 large egg white
How to Make It
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.
Preheat oven to 375°.
Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.
I really like these, but mostly because they make an excellent base. After reading the reviews, I just dumped in the vanilla, maybe 2 to 3 tbsp. Hard to tell because I really did just let it pour. I omitted the other spices because I wanted to use these little cookies as bases for lightened samoa-ish cookies since my sister was craving them a few days back. Well...I somehow made 78 heart shaped cookies out of this recipe. So, I made the samoa-ish cookies, a turtle topped cookie, and a chocolate-almond glazed cookie. They're all excellent and my Mom has probably eaten a third of the turtle cookies already. Definitely a good base for your imagination to run wild, which is why I say it's worthy of a special occasion where decorated cookies are desired.
As another reviewer mentioned - these are very labor intensive. Once done, they aren't too sweet, which could be nice but there's just nothing special about them. I added a powdered sugar glaze to mine to add a little interest. But, again, they aren't that great and all the chilling, freezing and rolling just doesn't make it worth it to me.
These tasted good BUT very labor intensive. Wasn't worth all the effort for the cookie that turned out. I wouldn't make again is because of all the rolling in plastic wrap, fridge & freezer waiting.
I subbed out nutmeg for ground cloves which I prefer to nutmeg. Tasted fine
This recipe turned out just like the picture! Just follow the recipe! It was incredibly simple. I presented them to some co-workers and was greatly appreciated. Remember, the dough is supposed to be crumbly, that's why your chill it. Suggestion: pairs well with a latin american blend coffee; it really brings out the spices in the cookies.