Scott's Recipe

TiGateau Sec (small dry cake) Sugar Cookies

Category: Brownies, Candies, Cookies & Fudge

1 stick (1/4 lb) butter, at room temperature
¼ tsp mace
1/8 tsp ground nutmeg
1 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup evaporated milk
1/8 tsp salt
3 tsp baking powder
3 cups all-purpose flour


1. Combine the butter, mace, nutmeg and sugar in a large mixing bowl. Beat with an electric mixer until soft and fluffy
2. Add the eggs, and beat again until thick and smooth. Add the vanilla and beat again. Add the evaporated milk and blend.
3. In another mixing bowl, sift together the salt, baking powder and flour. Add this mixture to the butter mixture and stir in one direction until all is incorporated. The dough will be thick and slightly sticky. Form into a ball, wrap in plastic wrap and chill for at least one hour.
4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Lightly dust a work surface with flour.
5. Divide the dough into two equal portions. Gently pat one portion into a flattened ball and put it on the floured surface. Gently roll out the dough into a circle about 9” in diameter and ¼” thick. Cut the cookies with a 2” cookie cutter and place those on the prepared baking sheet about ½” apart.
6. Gather the scrapes, and roll it out, and cut more. You should have about 14 cookies per portion of dough. Bake until lightly golden, about 15 minutes. Remove from the oven, and let cool for about 5 minutes. Then, with a metal spatula, carefully lift the cookies off the pan, and transfer them to a wire rack to cool completely.
7. Repeat with the remaining portions of dough. Once the cookies are cooled completely, they can be pack between sheets of wax paper in airtight containers.