Fresh Ginger Whole-Wheat Nutmeg Butter Cookies

Makes 6-9 cookies


¼ cup butter, soft
¼ cup turbinado sugar or raw unprocessed sugar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated cinnamon
½ teaspoon vanilla extract
1 egg yolk
¾ cup whole-wheat flour
Pinch of salt


Pre-heat oven to 375°F. In a small mixing bowl cream together butter, sugar, spices and vanilla until well mixed, add the egg and mix well. In a spate small bowl mix together flour and salt. Slowly add the dry mixture to the wet a little at a time mixing continuously. Form the mixture into a long log shape about 2 inch circle and wrap in saran wrap for up to 1 hour. Slice the logs thin and place on a baking sheet. Alternatively you can bake immediately without refrigerating the cookies with be softer. Place spoons full of the dough mixture on a baking sheet and press down using fingers to a flat cookie shape. Bake in the oven for 10-13 minutes or until golden brown. Place on rack to cool.