Ingredients
1 2/3 c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
8 Tbsp. unsalted butter
3/4 plus 1/3 c. sugar
1 egg
1/2 tsp. vanilla extract
4 1/2 tsp. cinnamon
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Heat oven to 375°. Combine flour, cream of tartar, soda, nutmeg and salt. With an electric mixer set at medium-low speed, cream the butter and 3/4 cup sugar until light and fluffy. Beat in the egg and vanilla. Reduce speed to low and beat flour mixture into butter and sugar until well blended. Combine cinnamon and remaining 1/3 cup sugar. Roll into 1-inch balls, then roll in cinnamon-sugar. Place on ungreased baking sheet about 2-inches apart. Bake until lightly brown, about 10 minutes.