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• Total Time 45 min
• Yield 16 Cookies
• Level Easy

Traditionally made for All Saints Day (November 1st), these crunchy cinnamon/clove cookies blend into the transition to fall.
 

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Ingredients

• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 6 tablespoons butter (softened)
• 1/3 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons milk + more as needed

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Directions

1. 1. Sift the flour, cinnamon, cloves and salt into a medium bowl.
2. 2. Beat the butter and sugar in a large bowl until creamy. Add the egg yolk and beat until blended. Mix in the dry ingredients and enough milk to form a soft dough. Press the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
3. 3. Preheat the oven to 350 degrees F. Prepare a cookie sheet with cooking spray.
4. 4. Roll out the dough on a lightly floured surface to a thickness of 1/2 inch. Use a two inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll and continue cutting out cookies until all the dough is used.
5. 5. Use a spatula to transfer the cookies to the prepared cookie sheet. Mark a cross on top of each cookie with a sharp knife.
6. 6. Bake for 10 to 15 minutes or until golden brown. Transfer to wire racks to cool.