Ingredients: Yields: 12-16 cookies

• ¾ cup /170g. butter softened
• 1 cup /200g. white sugar
• 1 medium egg
• 2 cups /256g. all-purposed flour
• ½ tsp. /3g. baking powder
• Grounded Nutmeg to taste

Fillings:

• De La Grenade Nutmeg Jelly
• De La Grenade Nutmeg Jam

Instructions:

1. Preheat oven to 170 degrees Celsius. Grease and line two baking trays with baking paper. 
2. Using an electric mixer, cream the sugar and softened butter until light and fluffy.
3. Add the eggs and continue to mix until combined. 
4. Stir gently to combine the plain flour, nutmeg, and baking powder until smooth.
5. Roll the mixture into small balls (2 tsps. of the mixture per ball). 
6. Arrange the cookie balls on the baking sheets. Create an indentation in the center of the cookie ball with the tip of your smallest finger, going one-half of the way down.
7. Fill each indentation with a small amount of De La Grenade Nutmeg Jam or Jelly.
8. Chill the trays in the refrigerator for 30 minutes.
9. Bake the cookies for at least 10 minutes or until lightly golden.
10. Allow the cookies to cool for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.