Speculaas - Dutch Windmaill Cookies
Source of Recipe
Aunt Saunny
1/2 cup butter
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 egg yolk
1 tablespoon milk
1 1/3 cups all-purpose flour
3 ablespoons finely chopped blanched almonds -- optional
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking powder, nutmeg, cloves and salt. Beat until combine, scraping sides of bowl occasionally. Beat in egg yolk and milk. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour, and if desired, the almonds. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. Lightly grease a cookie sheet. Set aside. Press a small amount of dough into a lightly oiled cookie mold. Unmold onto prepared cookie sheet. Repeat with remaining dough. (Or, on a lightly floured surface, roll one portion of the dough at a time to 1/8" thickness. Using 2" cookie cutters, cut into desired shapes.) Place cookies 1" apart on the prepared cookie sheet. Bake in a 350 degree oven for 8-10 minutes or until edges are golden. Cool on cookie sheet on a wire rack for 1 minute. Transfer cookies to a wire rack. Cool.
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