Spiced Vanilla Cookies

Ingredients

• 10 1/8 ounces all-purpose flour (about 2 1/4 cups)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 3 tablespoons butter, softened
• 2 tablespoons canola oil
• 1/4 cup light corn syrup
• 1 tablespoon vanilla extract
• 1 large egg white

Directions

1. 1

   Weigh or measure flour into dry measuring cups. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk.

2. 2

   Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.

3. 3

   Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness, place in freezer (about 30 minutes). Repeat procedure with the remaining dough.

4. 4

   Preheat oven to 375°.

5. 5

   Working with 1st portion, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.

6. 6

   Note: I found splitting the dough into 3 portions was easier to work with. I also combined the left over pieces and repeated the from the rolling process.