This family recipe from Emmanuel Joinville, chef-owner of Jules Bistro, will be available at the restaurant throughout December — or you can make it at home.
7/8 cup (200 g) unsalted butter, softened to room temperature
½ cup (150 g) icing sugar
Pinch of salt
1 egg white, lightly beaten [25 g]
1 ¾ cup (245 g) flour
1 tsp. (5 mL) ground nutmeg
Ground nutmeg to sprinkle
Soften the butter in a large mixing bowl with a wooden spoon or spatula. Add the rest of the ingredients one at time, mixing well to make sure each is fully incorporated before adding the next. Be sure to add the ingredients in the following order: icing sugar then salt, followed by the egg white, flour and nutmeg.
Be careful not to work the dough too much or it will lose its tender shortbread texture. Gently shape the dough into a cylinder 1 inch (2 cm) in diameter. Wrap in plastic, then place in the refrigerator for at least one hour or until firm.
Meanwhile, preheat the oven to 325 F (160 C). Line a baking sheet with parchment paper. Remove dough from refrigerator and, using a sharp knife, slice it into 40 rounds. Place the cookies on the lined baking sheet, making sure to leave at least 1 inch (2 cm) of space around each.
Sprinkle ground nutmeg on top of the cookies and bake for 15 minutes, or just until starting to brown.
Remove from oven and cool completely on a wire rack. Store in an airtight container.
Makes 40
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