Spiced Butter Cookies Recipes

LEMON SPICE BUTTER COOKIES

Steps:

• Beat together butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in zest, whole egg, and vanilla. Add flour, nutmeg, and salt; beat on low speed until incorporated.
• Divide dough in half, and roll each piece into a log. Place each log crosswise in the middle of a 12-by-16-inch sheet of parchment, and fold top half of parchment over log. Place a ruler on parchment and, pressing it against side of log, pull on bottom half to round log and narrow it to 1 1/2 inches in diameter. Wrap logs in parchment; slip into 2 paper-towel rolls (see above note), and freeze 1 hour.
• Preheat oven to 375 degrees. Lightly beat egg white. Remove rolls and parchment from logs. Brush each log with egg wash, and roll in sanding sugar, covering completely. Cut logs into 1/4-inch-thick slices, and arrange 1 inch apart on a parchment-lined baking sheet. Bake until edges are golden, about 18 minutes. Transfer to wire racks, and let cool.

SPICED BUTTER COOKIES

Steps:

• Beat butter, sugar, salt, egg, vanilla, cinnamon and nutmeg in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour until well mixed. Refrigerate 1 hour.
• Preheat oven to 350°F Shape dough into 1-inch balls. Place on ungreased baking sheets. Flatten with a fork.
• . Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in an airtight container.

SPICED ICEBOX BUTTER COOKIES

Steps:

• In bowl of a standing electric mixer beat together dough, honey or molasses, and spices until just combined well. Halve dough and on sheets of wax paper form each half into a 12-inch log. Chill logs, wrapped in wax paper, at least 2 hours or overnight.
• Preheat oven to 350°F.
• With a sharp knife cut logs into generous 1/8-inch slices and arrange 1/2 inch apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.
• Make icing:
• In a small bowl whisk together icing ingredients and transfer to a sealable plastic bag. With scissors cut an 1/8-inch opening in one corner of bag.
• Arrange cookies as close together as possible on sheets of wax paper and drizzle with icing. Let icing dry completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.