Eggless Almonds Nutmeg Sables

Last month's Daring Baker's Challenge was hosted by Peta of Peta Eats. The challenge was all about celebration cookies. She gave us 12 different types of cookies to make and we were free to choose any cookie we wanted. I selected three recipes from the 12 but ended up doing nothing. I prepared the dough for this sable cookie and planned to bake it on 27th November. But I fell sick and couldn't make it as planned. Today the first thing I did was to bake these cookies in the morning. After nearly a week, the dough has developed the nutmeg flavour and my house was filled with the wonderful aroma of nutmeg and almonds. I also gave hubby a sable and he liked it very much. It was moderately sweet with a slight nutmeg flavour and crunchy almonds. I should say it was a nice crunchy cookie which I enjoyed baking. I need to give all the cookies a try as a Christmas treat to family and friends.

Recipe Adapted From French Food
Makes 30 Cookies.
All Purpose Flour/ Maida-2 cups
Almonds-1/2 cup
Baking Powder-1/2 tsp
Grated Nutmeg-1/4 tsp
Butter-3/4 cup
Granulated Sugar-1/2 cup
Cream-1/4 cup
Vanilla Essence-1 tsp
Milk-2 -3 tbs
Milk For Milk Wash

1. Cream together butter and sugar until fluffy.
2. Add the cream and beat for 20-30 seconds.
3. Add the vanilla essence and mix.
4. Roast almonds until aromatic.
5. Cool and chop it to small pieces.
6. In a bowl add flour, baking powder, almonds and nutmeg and mix well.
7. Add this flour mixture to butter mixture and mix well. You will end up with a crumbly dough.
8. Now add milk a table spoon at a time and prepare a soft dough. You may not need all the three table spoon of milk. Use according to use.
9. On a plastic wrap, arrange the dough into a log.
10. Cover it and twist the ends to make a tight round log of the dough.
11. Refrigerate until firm. You can also refrigerate it up to a week.
12. Preheat oven to 180C.
13. Place the chilled log on a cutting board.
14. Slice it with a serrated knife to 1/4" circles.
15. Arrange on a foil lined tray and brush the top with milk.
16. Place the tray in the middle rack and bake for 15-20 minutes or until the base is a nice golden brown.
17. Remove tray from oven and let it sit on counter for 5 minutes.
18. Now arrange the cookies on a wire rack and allow it to cool completely.
19. Serve along with a cup of tea or coffee.
20. Store the remaining cookies in an air tight jar.

Prepare dough.

Place it in the form of a log on a plastic wrap.

Roll it tightly to make a tight round log. Refrigerate.

Cut into 1/4" thick rounds.

Place on baking tray and apply a milk wash.

Bake until golden.

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