---------- Recipe via Meal-Master (tm) v8.05
       Title: Nutmeg Sugar Tops
  Categories: Cookies
       Yield: 36 servings
   1 3/4 c  All-purpose flour; unsifted
   1 1/4 c  Cake flour; unsifted
     1/4 ts Baking powder
     1/8 ts Cream of tartar
     1/8 ts Salt
   1 3/4 ts Nutmeg; freshly grated
     3/4 lb Unsalted butter; softened
     2/3 c  Powdered sugar; unsifted
            Ice water
            Granulated sugar
   Recipe by: Baking for Gift Giving, Lisa Yockelson
         Sift together the flours, baking powder, cream of tartar and nutmeg.
   Cream the butter in the large bowl of an electric mixer on low speed for 5
   minutes.  Add the powdered sugar and beat for 1 to 2 minutes on moderate
   speed.  Blend in the sifted mixture on low speed.  The dough will be quite
   sticky.  Place the dough on a large sheet of wax paper, place another sheet
   on top and roll out the dough to about 1/3-inch thickness. Carefully
   transfer the sheet of dough onto a cookie sheet and refrigerate for about 4
   hours, or overnight, until the dough is very firm. The sheet of dough can
   be stored in the refrigerator, well wrapped, for up to 2 days.
         Preheat oven to 350 degrees; line cookie sheets with parchment paper.
   Peel off the wax paper just before cutting the dough. Stamp out 1 1/2 to 1
   3/4 inch rounds or squares and place them, 2 inches apart on lined cookie
   sheets. Lightly brush the tops of the cookies with the cold water and
   sprinkle with granulated sugar.  Reroll the scraps, refrigerate until firm
   and cut the remaining cookies. Bake for 17 to 20 minutes, or until set.
   After 1 minute, transfer the cookies to cooling racks using a wide metal
   spatula.  Cool completely.  Store in an airtight container.