Ingredients
- 2 on lined cookie (inches apart)
- 1 3/4 rounds
- 3/8 thickness
- 1 3/4 c all purpose flour
- 3/4 lb butter (unsalted)
- 1 1/4 c cake flour
- 5/8 c powdered sugar
- 1 3/4 ts nutmeg
- 1/4 ts baking powder
- 1/8 ts cream of tartar
- 1/8 ts salt
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. ----
