Bohemian Caraway Cookies

Sift the flour, nutmeg, and salt into a large bowl. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in the granulated sugar and 1 tablespoon of the brown sugar. Reserve 1 1/2 tablespoons of the egg for the glaze. Add the remaining eggs and caraway seeds and mix well.

Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until smooth and elastic. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F. Butter cookie sheets. Roll out to a thickness of 1/4 inch. Use a cookie cutter to stamp out 2-inch rounds. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch apart. Brush the tops with the reserved egg and sprinkle with the remaining brown sugar.

Bake for 10-15 minutes, or until golden brown and crisp, rotating the sheets halfway through for even baking. Cool the cookies on the sheets for 2 minutes. Transfer to racks to finish cooling.