From “Fika: the Art of the Swedish Coffee Break ” by Anna Brones and Johanna Kindvall
Nutmeg slices are a nice twist on traditional shortbread cookies. The spices make them a nice addition to Christmas trays, but they’re perfect with a cup of coffee all year long.
Makes approximately 40 cookies
2/3 cup packed brown sugar
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
17 tbsp unsalted butter, room temp
2 cups flour
In a large bowl, mix together the sugar and spices. Add the butter and cream together until well-blended. Mix in the flour and work together with your hands until you get a firm dough.
Cover the dough and chill for at least 30 minutes.
Preheat the oven to 350⁰. Grease a baking pan or line with parchment paper.
Divide the dough into 4 parts and roll each into a log about 14 inches long. Place 2 logs on a baking sheet and flatten. Press each log with the back of a fork along the length to make a pretty design.
Bake the logs in two batches for 15-17 minutes, until the edges are just turning golden brown. Let cool for a few minutes, then slice each log into 10 cookies on the angle. Let the slices cool on the tray. If you are using the same cookie sheet for both batches, let it cool completely before using it for the next batch.
Store in an airtight container.
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