(serving size: 3 cookies)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
2 cups all-purpose flour
Sift together flour, baking powder and salt and set aside.
Cream butter, sugar and egg together in mixer until light and fluffy. Add vanilla extract, nutmeg, lime zest, cinnamon basil and almonds and mix until thoroughly combine.
Add flour mixture in three or four parts, making sure that flour is completely mixed in before next addition.
Roll dough into an even log about 3 inches in diameter, lightly flour hands and work surface if dough is sticky. Wrap rolled dough in parchment/wax paper and chill at least 2 hours until completely firm or store for up to one week in the refrigerator. This dough can also be frozen for up to two months.
Preheat oven to 375 degrees, slice dough in roll 1/8 inch thick straight out of the refrigerator or after about 6 hours of thawing in fridge if frozen dough. Place cookies about 2 inches apart on a sheet pan and bake 8-10 minutes until edges are lightly golden brown. Remove from sheet pan immediately and cool on a wire rack.
Submitted by Hastings CSA from epicurious.com