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Ingredients

1 cup milk 4 tablespoons butter, cut into pieces ¼ cup honey ½ teaspoon salt ⅔ cup white sugar 1 (.25 ounce) package active dry yeast ¼ cup warm water 1 egg 4 cups all-purpose flour ½ teaspoon freshly grated nutmeg

Nutrition Info

134.3 calories carbohydrate: 25 g cholesterol: 13.7 mg fat: 2.6 g fiber: 0.6 g protein: 2.9 g saturatedFat: 1.5 g servingSize: - sodium: 69.9 mg sugar: 9 g transFat: : - unsaturatedFat: : -

Heat milk in a small saucepan until just starting to bubble. Remove from heat, stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets, pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven, leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

4 dozen

A German, twice-baked cookie with a crisp sugar crust.