Speculaas - Dutch cookies
photo by Kitchen Witch Steph
- Ready In:
- 8hrs 12mins
- Ingredients:
- 11
- Yields:
-
48 cookies
ingredients
- 1 cup dark brown sugar
- 3 tablespoons milk
- 1⁄2 teaspoon baking powder
- 1 1⁄4 cups butter
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup slivered almonds
- 3⁄4 teaspoon ginger
- 1⁄2 teaspoon salt
- 3 cups sifted flour
- 1 1⁄2 teaspoons ground cloves
- 3⁄4 teaspoon nutmeg
directions
- Combine sugar and milk in a bowl.
- Stir until smooth.
- In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
- Add the sugar and milk mixture and the almonds.
- Mix well.
- Wrap in foil, or wax paper and refrigerate overnight.
- Roll out the dough pretty thin.
- Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
- Dust the cutter well with flour to be sure it doesn't stick.
- Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
- Remove and cool.
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Reviews
-
The dough for these cookies went together quickly. I couldn't help but eat some as I was scraping it from the spatula, very buttery. I didn't have any problem working with it after it had chilled. I used some larger flower cutters and they turned out quite pretty. I think I could have rolled out my dough thinner. I guess pretty thin is pretty thin. I had to cook mine longer. They aren't the best spice cookie I have had but they were still very good. I don't know that the almonds added much for me and I am big into nuts. The kids did enjoy them. Made for my Babes for ZWT4.
RECIPE SUBMITTED BY
PanNan
Needville, Texas