- unsalted butter, room temperature - 1 cup (220 g)
- sugar - 1 cup (200 g)
- maple syrup - 1/2 cups (120 ml)
- large egg, yolk - 1 piece
- flour - 3 cups (375 g)
- grated nutmeg - 1/2 teaspoonfuls (or 1/4 teaspoon ground nutmeg)
- salt - 1 teaspoon
1. Using an electric mixer, beat the butter and sugar together until a creamy consistency. Add the yolk and slowly pour the maple syrup, continue to whisk. In a separate bowl, mix the flour, nutmeg and salt. 2. Add the flour mix to the oil mixture and mix to a homogeneous consistency. The dough will resemble loose lumps. Wrap the dough with a plastic wrap and put in the refrigerator for at least 2 hours (or up to 4 days). 3. Preheat the oven to 175 degrees. Vystelit a few baking sheets of parchment paper. Roll out the cooled dough 3 mm thick on the flour surface. 4. Using molds or a cookie cutter, cut out the shapes of the desired shape from the dough. 5. Lay the cookies on the prepared baking sheets and bake for 8 to 11 minutes, until lightly golden around the edges. Ready cookies put on the grill for cooling. 6. Store cookies in an airtight container for up to 1 week.
Servings: 6-10