Friday, December 19, 2008

Spiced Vanilla Cookies

Sweet and crispy, these are great with tea or coffee.

yield: 44 cookies

2 1/4 cups flour
1 Tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3 Tbsp butter, softened
2 Tbsp canola oil
1/4 cup corn syrup
1 Tbsp vanilla
1 egg white

1. Combine flour through salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add corn syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes
3. Preheat oven to 375°.
4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.

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