Return to Content

Spicy Cutout Cookies

by

Yield: about 4 dozen cookies

Ingredients:

  • 2 to 3 cups flour
  • 2 teaspoons cinnamon
  • 1/3 teaspoon nutmeg
  • 1/3 teaspoon ground cloves
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 tablespoons milk
  • 1/4 teaspoon baking soda
  • 1/4 cup chopped nuts, optional

Instructions:

Sift 2 cups of the flour with the spices. Set aside. Cream butter. Add sugar and mix well. Add milk then sifted mixture plus enough additional flour to make a firm dough. Knead dough well to be sure all ingredients are mixed.

Divide dough into two parts, wrap tightly, and refrigerate at least overnight. (It will keep up to 2 weeks.) Heat oven to 375 degrees F. Dust flour onto pastry cloth or wax paper and roll out dough thin, to approximately 1/8 inch. Cut into desired shapes. Sprinkle unbaked cookies with a mixture of 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Place on ungreased cookie sheets and bake until light brown around edges, 10 to 15 minutes. Remove to racks and cool before storing. (The more thinly the cookies are rolled, the more easily they burn, so watch carefully the last 3 or 4 minutes. There are folks who like them a little too brown.)
Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111