Step 1

In a medium bowl whisk flour, salt, baking soda, and nutmeg together.

Step 2

In a large bowl or stand mixer bowl cream together butter and sugar (4-5 minutes with an electric mixer on high).

Step 3

Turn mixer to low and add egg and vanilla. Add flour mixture little by little to the creamed sugar mixture.

Step 4

Refrigerate dough for 30 minutes.

Step 5

Preheat oven to 325˚. Using a small ice cream scoop, melon baller, or two spoons, measure out 12 1-tablespoon portions of dough. Roll each one into a ball using your hands.

Step 6

Place 1 1/2” apart on lined or greased baking sheet. Flatten each cookie very slightly with the bottom of a cup or mug.

Step 7

Bake for 10 minutes or until edges of cookies are just beginning to brown.