Nutmeg Tea Cookies (Kue Kering)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 46.7077 |
| Energy (kCal) | 1983.7285 |
| Carbohydrates (g) | 211.7583 |
| Total fats (g) | 113.8212 |
-
Cuisine
Asian >> Southeast Asian >> Indonesian
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cream butter and sugar in the bowl of an electric stand mixer. | 2. Beat in vanilla and egg. | 3. In a large bowl, stir together the flour, salt and nutmeg. | 4. Gradually add the flour mixture to the butter-egg mixture and stir just until combined. | 5. Divide the dough into 4 equal portions. | 6. Place one portion on a sheet of plastic wrap on a work surface. | 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. | 8. Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends. | 9. Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies). | 10. Wrap the log in an additional sheet of plastic. | 11. Repeat with the remaining 3 dough portions. | 12. Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight. | 13. To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ). | 14. Have 2 ungreased baking sheets ready. | 15. Remove 2 logs from the frig and unwrap them. | 16. Cut log into 1/4 inch thick slices. | 17. Work fast, as dough softens--rechill of needed. | 18. Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake. | 19. Bake cookies about 10 minutes, until their edges are golden and tops are pale gold. | 20. Then transfer the cookies to wire rack(s). | 21. Cool completely. | 22. Cookies will keep, refrigerated and in a covered container, for about a week. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| butter | 8 | ounces | unsalted | 1292.76 | 59.3989 | 40.3931 | 108.86399999999999 |
| sugar | 3/4 | cup | 604.485 | 151.197 | 0.0 | 0.0 | |
| vanilla | 1 | teaspoon | 12.095999999999998 | 0.5313 | 0.0025 | 0.0025 | |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| purpose flour | 2 1/2 | cups | sifted | - | - | - | - |
| salt | 1 | pinch | - | - | - | - | |
| nutmeg | 1/4 | teaspoon | 2.8875 | 0.2711 | 0.0321 | 0.1997 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.