Ingredients
4 tablespoons butter, softened
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Round rings for perfectly shaped fried eggs and small pancakes
Science-driven American baking — cookies, pies, cakes with precision
Individual cups for perfectly shaped poached eggs
Air-insulated sheet — no burnt bottoms on delicate cookies
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Achievable elevated desserts — laminated doughs, cakes, custards
Round rings for perfectly shaped fried eggs and small pancakes
Science-driven American baking — cookies, pies, cakes with precision
Individual cups for perfectly shaped poached eggs
Air-insulated sheet — no burnt bottoms on delicate cookies
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Beat butter and sugar at medium speed with an electric mixer until well blended. Add eggs; beat until fluffy. Beat in vanilla. Combine flour and next 3 ingredients in a large bowl. Beat into butter mixture gradually until combined. Roll half of dough to 1/4- to 3/8-inch thickness on a heavily floured surface. Brush flour on surface of cookie mold with a pastry brush. Press mold firmly onto flat surface of dough, and then lift straight up. (Re-flour mold for each pressing.) Repeat with remaining dough. Trim dough around cookies, and place 1 inch apart on parchment paper-lined baking sheets. Let dry at room temperature 24 hours. (If baked immediately, designs will fade as cookie rises.) Preheat oven to 300°. Bake 12 minutes or until set but not browned. Let cool completely; store in an airtight container.