Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Ethnic: Speculaas




Source of Recipe


Wen Zientek


Recipe Introduction


Speculaas are highly flavored buttery spice cookies that were traditionally made with carved wooden molds. They are native to Belgium and the Netherlands, although very similar cookies are made in Germany, Russia, and several other European countries. If you do not have wooden molds, you can use modern ceramic molds, stamps, or even cookie cutters. Adjust the baking time accordingly and carefully watch the first batch of cookies.



List of Ingredients




1 cup softened unsalted butter

1 1/3 cups sugar

2 large eggs

1/4 teaspoon finely grated lemon zest

3 3/4 cups flour

1 1/2 tablespoons ground cinnamon

3/4 teaspoon ground ginger

1 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon baking soda

2/3 cup finely ground blanched almonds

vegetable oil for oiling molds

flour for dusting molds



Recipe



Cream the butter and sugar in a large bowl until light and fluffy. Beat in the eggs and lemon zest. In a medium bowl whisk together the flour, cinnamon, ginger, allspice, nutmeg, and baking soda. Slowly beat in the dry ingredients and almonds until just blended. Wrap the dough in plastic wrap and chill for 24 hours. Preheat the oven to 350 degrees and lightly grease several baking sheets. Prepare molds by lightly brushing vegetable oil over the surface and lightly dusting with flour. Shake out the excess flour. Using only enough dough to to fit each mold, and keeping the rest refrigerated press the dough into the mold. Firmly press the dough once you have filled the mold to eliminate any air bubbles and cut away any excess dough. Flip the mold over and gently tap to remove the cookie. Place on the prepared cookie sheet. Before filling the mold again, dust with additional flour. Bake the cookies for 10 to 15 minutes, or until the cookies are just starting to turn golden brown on the edges. Remove from the oven and let the cookies sit on the sheets for 3 minutes. Transfer to wire racks and coole completely. Decorate if desired or place in an airtight container.