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Dutch Spice Cookies (Speculaas)

 

 

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Windmill at Zaandam (Netherlands), 1871
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Dutch Spice Cookies (Speculaas)
Larousse Treasury of Country Cooking

Alibris

4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon white pepper
1/2 pound unsalted butter,
room temperature
1 cup brown sugar
1 tablespoon grated lemon zest
1/3 to 1/2 cup milk
6 ounces almonds, slivered

Preheat oven to 350 degrees F. Sift the flour, baking powder,
salt, cinnamon, cloves, nutmeg and white pepper into a mixing bowl.
Reserve.
In a large mixing bowl, cream the butter well with a wooden spoon.  Gradually work in the sugar, then beat the mixture until light and fluffy.  Blend in the spiced flour, a little at a time, into the butter and sugar mixture, and then add the lemon zest. Gradually add 1/3 cup of the
milk to the mixture. Blend thoroughly, adding a little more milk, if
necessary, to make a soft dough.
On a lightly floured surface, roll out dough to 1/4-inch thickness, then
cut the dough into 3-inch squares. Using a spatula, transfer the squares
to buttered baking sheets, then sprinkle with the slivered almonds.
Bake cookies until light brown, about 15 to 20 minutes. Cool slightly
on baking sheets, then transfer to a wire rack and cool to room
temperature. Yields 40 cookies.

In the Netherlands, windmill-patterned Speculaas molds are pressed
onto the rolled-out dough.  At Christmas time, tree, star, or Santa
Claus cookie cutters can be used.


Featured Archive Recipes:
German Spice Icebox Cookies
Mississippi Molasses Cookies
Pfeffernuesse
Ruth Moulton's Spice Balls

 

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