Refridgerate: 1 Hour
Bake: 8-10 minutes
350F
1/2 cup butter
3/4 cup packed brown sugar
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt
1 egg yolk
1 tbsp milk
1 1/3 cups all-purpose flour
3 tbsp finely chopped blanched almonds (optional)
1. In a large mixing bowl beat butter for 30 seconds. Add brown sugar, cinnamon, baking powder, nutmeg, cloves and salt. Beat until combined, scraping down sides occasionally.
Beat in egg, yolk and milk.
Beat in as much of the flour as you can with mixer. Using wooden spoon, stir in any remaining flour and, if desired, the almonds
2. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
3. Cover cookies sheet in baking parchment
4. Press small amount of dough into a lightly oiled cookie mold. Unmold onto prepared cookie sheet. Repeat with remaining dough.
OR on lightly floured surface, roll one portion of dough at a time to 1/8 inch thickness. Using 2 inch cookie cutters, cut into desired shapes.
Place 1 inch apart on the prepared cookie sheets.
5. Bake in 350 F oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet on a wire rack for 1 minutes. Transfer to wire rack; cool. Makes about 48 2-2 1/2" or six 8" cookies.
Nutrition per 2 - 2.5" cookies: 40 cal, 2 g total fat, 30 mg sodium, 0 g fiber
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