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Speculaas cookies




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original author unknown
adapted to GFCF by BL Olson Dec 2009



List of Ingredients




1 Cup cf margarine, at room temperature
2 cups dark brown sugar
2 eggs
Grated rind of 1 lemon
2 teaspoons cinnamon
1 teaspoon ground nutmeg or mace
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon cardamom
1/8 teaspoon salt
4 cups gf flour blend (Mock Better Batter Blend)
1 teaspoon baking powder

Optional: powdered sugar for decorative icing

Recipe





In a large bowl, cream the margarine with the sugar until fluffy. Stir in the eggs one at a time, blending thoroughly after each addition. Stir in the lemon rind.

Sift the spices and salt with the flours and baking powder, and stir gradually into the margarine mixture. Wrap in waxed paper or plastic wrap and chill for several hours or overnight. (If you are in a hurry, start the chilling process in the freezer: leave the dough in the
freezer for about 20 minutes.)

On a floured surface, roll out the dough to about 1/8 inch, or for larger figures to about 1/4 inch. Cut out with cookie cutters, or trace around a heavy paper pattern with a sharp knife. This dough can also be used with a cookie mold, or can be molded by hand.

Bake at 350 degrees until lightly browned. If you like you cookies soft, remove them from the oven when they are just set -- the longer the baking time, the crisper the cookie.

Optional: Paint when cool. These cookies ­ especially when baked in the form of Saint Nicholas ­ are fun to paint with colored icing.

Icing "paint"

In little pots or plastic containers, mix powdered sugar with a little bit of water (or lightly beaten egg white, or lemon juice) and a few drops of food coloring, to produce the desired shades and the desired consistency for painting. Apply with small paintbrushes.

Yield:: approximately 3 dozen cookies or fewer large figures