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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.
2 cups flour
1 teaspoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
1/4 teaspoon McCormick Gourmet™ Nutmeg, Ground
1 pinch salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
Mix flour, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased baking sheets. Flatten with a fork.
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.
(Amount per serving)