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1
Cream butter and sugar in the bowl of an electric stand mixer.
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2
Beat in vanilla and egg.
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3
In a large bowl, stir together the flour, salt and nutmeg.
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4
Gradually add the flour mixture to the butter-egg mixture and stir just until combined.
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5
Divide the dough into 4 equal portions.
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6
Place one portion on a sheet of plastic wrap on a work surface.
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7
Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
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8
Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
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9
Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
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10
Wrap the log in an additional sheet of plastic.
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11
Repeat with the remaining 3 dough portions.
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12
Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
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13
To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ).
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14
Have 2 ungreased baking sheets ready.
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15
Remove 2 logs from the frig and unwrap them.
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16
Cut log into 1/4 inch thick slices.
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17
Work fast, as dough softens--rechill of needed.
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18
Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
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19
Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
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20
Then transfer the cookies to wire rack(s).
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21
Cool completely.
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22
Cookies will keep, refrigerated and in a covered container, for about a week.
