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    Dutch Spice Cookies


    Source of Recipe


    unknown

    List of Ingredients




    1/4 cup unblanched almonds
    1 1/4 cups flour
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon baking powder
    1/4 teaspoon ground nutmeg
    1 pinch salt
    1/2 cup softened butter
    2/3 cup firmly packed brown sugar
    1 tablespoon rum or apple juice

    Recipe



    Place almonds in blender or food processor; process to a powder (but don't overprocess or nuts will become oily or pasty). In a separate bowl, stir together ground almonds, flour, cinnamon, cloves, baking powder, nutmeg and salt to combine thoroughly; set aside. In a mixer bowl, combine butter and brown sugar, and beat until fluffy and well blended. Gradually beat in half of the flour mixture. Add rum; gradually blend in the remaining flour mixture. Shape dough into a flattened ball. Heat oven to 325ºF. Pinch off 1-inch-diameter balls of dough. Press each firmly and evenly into a floured wooden mold with designs of about 21/2-inch-tall figures. Tap mold lightly to remove shaped cookie, easing out with point of a knife if necessary. Arrange cookies about 1 inch apart on ungreased baking sheets. Bake until cookies are lightly browned and feel firm when touched gently (15 to 20 minutes). Let cool slightly on baking sheets; remove to wire racks to complete cooling.

 

 

 

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