Make sure to weigh your flour using a kitchen scale for precise cookie texture. Don't have one? Go old school: scoop with a spoon, level with a knife. Your cookies will thank you! Once it's halfway baked, give it a gentle press with a flat cup. Use room temperature ingredients for even baking.
2
Flour
sugar
egg nutmeg Butter
Brown the butter, being careful not to burn it. Chill slightly to firm up.
Cream together the wet ingredients until light anf fluffy.
Combine the dry ingredient, then scoop out balls using a cookie scoop.
Roll the balls in sanding sugar then bake. Flatten cookies with bottom of cup for best results.