Sugar Cookie Stars

Make the Dough: Sift together the flour, nutmeg, and salt in a medium bowl and set aside. Using a mixer set on medium speed, cream the butter in a large bowl until light and fluffy.

Gradually adding the sugar, continue beating butter until sugar is incorporated. Add 2 eggs, 2 yolks, the vanilla, and the zest and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until combined.

Givide the dough in half, shape each piece into a 6-inch by 4-inch rectangle, and wrap in plastic wrap. Chill for 4 to 24 hours.

Cut Out the Cookies: Preheat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside.

On a lightly floured surface, roll dough out to 1/8-inch thickness. Using cookie cutters, cut out shapes and transfer them 2 inches apart onto prepared baking pans. If you wish to hang the cookies, prick them with the blunt end of a wooden skewer to create holes.

Gather up the dough scraps, form into a disk, and rechill. Repeat until all the dough is used. Chill cutouts until firm -- about 15 minutes.

Bake the Cookies: In a small bowl, mix the remaining egg yolk with the heavy cream. Brush the cookies very lightly with the egg yolk wash.

Rotating pans halfway through, bake until cookies are golden brown -- about 15 minutes. If you have created a hole, prick the cookies again when you rotate the pans to keep the hole open. Remove cookies from oven, transfer to a rack, and let cool. Store in an airtight container at room temperature for up to 1 week.