This recipe was given to me by Sabina Figluizzi, another cousin originally from New York. The cream cheese in the dough adds a rich, distinctive flavor. The sprinkle of cinnamon and nutmeg is just the right amount of sweetness and spice.
If you don’t want to use a pastry bag to form these cookies, simply roll the dough into 1-inch balls, roll in spice mixture, and place on a parchment-lined cookie sheet. Press the tops of the balls slightly to flatten.
1/2 POUND BUTTER, SOFTENED
1 CUP SUGAR
3 OUNCES CREAM CHEESE, SOFTENED
1 EGG YOLK
21/2 CUPS FLOUR
1 CUP SUGAR
3 OUNCES CREAM CHEESE, SOFTENED
1 EGG YOLK
21/2 CUPS FLOUR
TOPPING:
¼ CUP SUGAR
1 TEASPOON CINNAMON
1 TEASPOON NUTMEG
1 TEASPOON CINNAMON
1 TEASPOON NUTMEG
1. Preheat oven to 375°F.
2. In an electric mixer, cream the butter, sugar, and cream cheese. Add the egg yolk and mix until well blended. On low speed, gradually add flour until just blended.
3. Spoon the dough into a pastry bag fitted with a large open star tip. Pipe 11/2-inch rounds onto a parchment-lined cookie sheet, spacing them 2 inches apart.
4. In a small bowl, combine sugar, cinnamon, and nutmeg. Using your fingers or a small spoon, sprinkle the spice mixture over the tops of the cookies.
5. Bake for 10 to 12 minutes, or until lightly browned. Remove the cookie sheet from the oven.
6. Using a metal spatula, gently remove cookies from the cookie sheet onto a wire cooling rack.
7. Cool. Store cookies in an airtight container.
YIELDS 45 COOKIES
♦ IF YOU DON’T WANT TO USE A PASTRY BAG ♦
1. BREAK OFF A PIECE OF DOUGH AND ROLL IT INTO A 1-INCH BALL. IF THE DOUGH IS STICKY, LIGHTLY DUST YOUR FINGERS WITH FLOUR.
2. PLACE BALLS ON A PARCHMENT-LINED COOKIE SHEET, SPACING THEM 2 INCHES APART. PRESS THE TOPS OF THE BALLS TO FLATTEN.
3. DECORATE THE TOPS OF THE COOKIES, USING A FORK IN A CRISSCROSS FASHION. OR PLACE A CHERRY OR NUT HALF IN THE CENTER OF THE COOKIE.
4. BAKE AND STORE AS DIRECTED.
