These crisp cinnamon- and nutmeg-spiced butter cookies are great with coffee or tea anytime of the year. This cookie is easily shaped by rolling the dough into balls, then flattening with a fork before baking.

Makes about 4 dozen or 25 (2 cookie) servings.

Prep Time: 15 minutes
Refrigerate Time: 1 hour
Cook Time: 12 minutes per batch

Nutritional Information

For 1 serving
Calories: 127
Sodium: 63mg
Fat: 7g
Carbohydrates: 15g
Cholesterol: 28mg
Fiber: 0g
Protein: 1g

Cinnamon Butter Cookies

Ingredients

1 cup (2 sticks) butter, softened
1 cup sugar
Pinch salt
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon or McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
2 cups flour

Directions

1. Beat butter, sugar, salt, egg, vanilla, cinnamon and nutmeg in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in flour on low speed until well mixed. Refrigerate 1 hour.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased baking sheets. Flatten with a fork.

3. Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in an airtight container.

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