Cooking Directions

Preheat oven to 350ºF. In a medium bowl, combine flour, baking

powder, baking soda, and nutmeg; set aside.

Place butter and cheese in a large bowl; cream using an electric mixer.

Add sugar and beat until batter is pale yellow; beat in vanilla extract

and egg.

Add about ⅓ of flour mixture and ⅓ of milk to cheese mixture;

mix batter on low speed until just combined. Repeat 2 more times with

remaining flour mixture and milk, until thoroughly combined. Shape

dough into a ball and loosely cover with plastic wrap. Using your

palms, press down on plastic wrap to flatten dough into a hamburger

shape; refrigerate for at least 30 minutes and up to 2 days.

Sprinkle a teaspoon of flour on a flat work surface. Pull off about ⅓

of dough and, using a rolling pin, roll out dough to ⅛-inch thickness.

Using a 3-inch circular cookie cutter, cut cookies out of dough and

place on ungreased baking sheets. Roll up dough scraps and add back

to dough ball. Pull off another ⅓ of dough and repeat process until all

dough is used—recipe will make approximately 45 cookies. Sprinkle

cookies with colored sugar and bake until edges just start to turn

golden, about 10 to 12 minutes. Remove cookies to wire racks and

cool completely.