Nutmeg Sugar Tops

---------- Recipe via Meal-Master (tm) v8.05

Title: Nutmeg Sugar Tops
Categories: Cookies
Yield: 36 servings

1 3/4 c All-purpose flour; unsifted
1 1/4 c Cake flour; unsifted
1/4 ts Baking powder
1/8 ts Cream of tartar
1/8 ts Salt
1 3/4 ts Nutmeg; freshly grated
3/4 lb Unsalted butter; softened
2/3 c Powdered sugar; unsifted
Ice water
Granulated sugar

Recipe by: Baking for Gift Giving, Lisa Yockelson
Sift together the flours, baking powder, cream of tartar and nutmeg.
Cream the butter in the large bowl of an electric mixer on low speed for 5
minutes. Add the powdered sugar and beat for 1 to 2 minutes on moderate
speed. Blend in the sifted mixture on low speed. The dough will be quite
sticky. Place the dough on a large sheet of wax paper, place another sheet
on top and roll out the dough to about 1/3-inch thickness. Carefully
transfer the sheet of dough onto a cookie sheet and refrigerate for about 4
hours, or overnight, until the dough is very firm. The sheet of dough can
be stored in the refrigerator, well wrapped, for up to 2 days.

Preheat oven to 350 degrees; line cookie sheets with parchment paper.
Peel off the wax paper just before cutting the dough. Stamp out 1 1/2 to 1
3/4 inch rounds or squares and place them, 2 inches apart on lined cookie
sheets. Lightly brush the tops of the cookies with the cold water and
sprinkle with granulated sugar. Reroll the scraps, refrigerate until firm
and cut the remaining cookies. Bake for 17 to 20 minutes, or until set.
After 1 minute, transfer the cookies to cooling racks using a wide metal
spatula. Cool completely. Store in an airtight container.

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