Recipe: Roll Cookies Adapted from the Joy of Cooking

Roll Cookies from the Joy of Cooking
This recipe was adapted from the Joy of Cooking.
Makes About Forty 2-Inch Cookies

1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla or almond extract
1 1/2 teaspoons of bourbon
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon grated lemon rind
A pinch of nutmeg instead

Roll Cookies Method
Cream butter and sugar until fluffy. Beat in 1 egg, vanilla, and bourbon. Combine flour, salt, and nutmeg, then sift. Add sifted flour a little at a time to creamed butter mixture until all is formed into a dough. After dough is well blended, form into a ball. Roll the dough into a 2-inch thick roll between a piece of plastic. This is the shape of your cookies. Wrap dough well in additional plastic wrap, and then in aluminum foil. Put in refrigerator overnight. Preheat oven to 350 degrees. Slice rounds about 2/8-inch thick and place on a well-greased sheet pan a few inches apart. Bake for 8 to 10 minutes or until slightly colored. Before baking, you may if desired brush cookie tops with the white of an egg and sprinkle with sugar or add any type of nutmeat of your choice.