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Nutmeg Maple Butter Cookies

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smitten kitchen
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dairy free vegetarian


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1 cup (2 sticks or 226 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated sugar

1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)

1 large egg yolk

3 cups (375 grams) all-purpose flour

1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)

1 1/4 teaspoon flaky salt or 1 teaspoon table salt

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