adapted from Chewy Gooey Crispy Crunch by Alice Medrich
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 teaspoons dark rum
2 teaspoons brandy
1/4 teaspoon freshly grated nutmeg
1 large egg yolk
2 cups all-purpose flour
powdered sugar and additional grated nutmeg for dusting the cookies
Either using a large wooden spoon and a mixing bowl, or in the bowl of your stand mixer beat together the butter and sugar. You want them to be fully mixed, but not fluffy. Beat in the salt, vanilla, rum, brandy, nutmeg and egg yolk. Add the flour and mix until it is just incorporated. Dump the dough onto a cutting board and knead a few times to gather up the dry pieces of dough. Roll dough into a 12 x 2 inch log, wrap, and refrigerate overnight. At this point you can refrigerate the dough for up to three days or freeze it for up to 3 months.
When you are ready to make the cookies, preheat the oven to 350 degrees Fahrenheit. Put a rack in the center of the oven. Line two cookie sheets with parchment paper. Remove chilled dough from fridge and cut the log in half. Return half to the fridge. Cut the dough in 1/4 inch thick slices and place on cookie sheet about 1 1/2 inches apart. Bake about 14 minutes or until the cookies are just barely golden brown at the edges. Place the cookie sheet on a cooling rack and let cool completely before removing cookies. Repeat process with remaining cookie dough in the fridge. Once completely cool, sprinkle with powdered sugar and a little fresh grated nutmeg. Store in an airtight container for up to two weeks. Makes 48 cookies.