Butter & Spice Cookies - Bicciolani
I consider myself a chocoholic. I love anything chocolate and a piece (or 3) of dark chocolate is my go to sweet treat everyday. If I can have it in my life, I find I don’t need any other treats most of the time. Right now I happen to be off of chocolate (among other things), because it is bothering my baby’s stomach. This is something I find myself cringing at every time it crosses my mind. And even though it has already been a month since I took it out of my diet, I find myself searching around the kitchen everyday for something to fill the void. My yearning for it is extra heightened right now too because of the holidays when chocolate just seems to be everywhere I look!
I’ve decided (out of desperation) this holiday season to dive into making treats that are not only chocolate free but also have little or no dairy or eggs…which are both items I can’t have right now. This recipe is one of the ones I’ve made so far that I had to share with you. These lovely little spice cookies are sweet and buttery and have a perfectly satisfying crunch. They’re a great cookie for the holiday season with their warm cinnamon and spice flavors, and their uniqueness makes them perfect for gift giving or cookie exchange. Buon Appetito!
Butter & Spice Cookies - Bicciolani
THE INGREDIENTS -
2 Cups flour
1 Cup unsalted butter, softened
1 Cup sugar
1 Egg yolk
1/2 tsp salt
1 1/4 tsps. cinnamon
1/4 tsp ground cloves
1/8 tsp freshly grated nutmeg
THE PREPORATION -
Preheat oven to 350 degrees.
In a bowl, combine the flour, salt and spices.
In a mixer, beat the butter, sugar and egg yolk on medium speed until light and fluffy.
Reduce the mixer speed and add in the flour and spices. Mix until all the ingredients are combined well.
Form a ball with the dough and cover with plastic wrap, place it in the fridge for an hour or up to overnight.
Remove the dough from the fridge, using about a tablespoon at a time, form a log shape approx. 1 1/2” long by 1” thick (see pic below).
Place the logs on a parchment paper lined cookies sheet. Using a fork press and roll the fork along the cookie to form the lines.
Bake for approx. 12 to 14 min or until the cookie is set.
Yields about 3 dozen
