These buttery spice cookies may be the closest I’ve come to replicating my favorite Biscoff cookies. They were especially wonderful warm. Known as Muskotsnittar in Sweden, or nutmeg slices, they are also very easy to make. Freshly ground nutmeg is essential.
This recipe was adapted from Martha Stewart, via Martha Bakes on PBS. I weighed the flour, refrigerated the dough, modified the baking time, and trimmed the edges after baking. Yum.
Yield: Makes about 48 cookies
- 240 g (2 cups) unbleached all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp freshly ground nutmeg
- 1/2 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup packed dark-brown sugar
- Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes.
- Gradually add flour mixture and beat to combine.
- Divide dough evenly into quarters, about 155 g each.
- On two pieces of parchment paper (each the size of a rimmed baking sheet), roll each quarter into a 14-inch-long rope, 2 per sheet, about 4 inches apart.
- Flatten ropes to 2 inches wide and 1/4 inch thick.
- Transfer parchment to baking sheets. Refrigerate until firm, about 30 minutes or overnight.
- Preheat oven to 350 degrees, preferably on convection.
- Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough.
- Bake, rotating halfway through, until golden around the edges and dry on top, 15 to 18 minutes.
- Transfer sheets to wire racks; let cool 5 minutes.
- While still warm, cut on the diagonal into 1-inch-thick slices. (I also trimmed the edges to make them more clean.)
- Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
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About Josette@thebrookcook
I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes.
My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!
thebrookcook 