This one goes out to eggnog lovers everywhere. For the best flavor, grate your nutmeg fresh; we like a Microplane zester for the job.
- Total Time:
- Yield: Makes about 2 dozen
Photography: Aaron Dyer
Source: Martha Stewart Living, December 2016
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup confectioners' sugar, plus more for serving
- 2 tablespoons brandy
- 1 teaspoon pure vanilla extract
Whisk together flour, nutmeg, and salt. In a large bowl, beat butter with 1/2 cup confectioners' sugar on medium-high speed until light and fluffy, about 2 minutes. Add brandy and vanilla; beat until combined. Reduce speed to low and add flour mixture, beating until just combined. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
Preheat oven to 350 degrees. Working with one disk at a time (keeping others refrigerated), scoop 1 tablespoon dough and roll into a 3-inch log. Gently pinch ends and curve to form crescent. Arrange 1 inch apart on parchment-lined baking sheets.
Bake until edges are golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool 5 minutes. Meanwhile, place remaining 1/2 cup confectioners' sugar in a shallow bowl. Working in batches, toss warm cookies in confectioners' sugar, then transfer to racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. Dust with more confectioners' sugar before serving.