Sugar ‘n Spice Twists
These fragrant cookies are great with a cup of tea or latte. Just chill the dough, then roll and twist into knots.
60 min.prep time
5 dozen cookies
1 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup sugar
1 teaspoon ground nutmeg
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cinnamon, 1/2 teaspoon nutmeg and allspice. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).
Meanwhile, combine 1/2 cup sugar and 1 teaspoon ground nutmeg in small bowl; set aside.
Heat oven to 375°F.
Shape dough into 1-inch balls. Roll balls into 6-inch ropes; criss-cross ends to form knot shape. Place 1 inch apart onto ungreased cookie sheets. Sprinkle generously with sugar-nutmeg mixture.
Bake for 7 to 10 minutes or until set. (DO NOT OVERBAKE.) Immediately sprinkle with additional nutmeg-sugar mixture. Let cool 1 minute on cookie sheets; remove to wire cooling rack.
Nutmeg is sold ground or whole. For extra fresh flavor, try using fresh grated whole nutmeg. Use a nutmeg grater or grinder.
Dough must be cold when shaping and baking or cookies won’t hold their shape. For best results, shape cookies; place onto cookie sheets. Refrigerate filled cookie sheets 5 minutes; bake as directed.