Dutch Spice Cookies

3.0 2
3 stars
(2)
James Carrier
Recipe from Sunset

These simple almond and spiced cookies can be made in less than an hour. Use cookie cutters to make fun shapes for a party or cookie swap.

Ingredients

  • 3/4 cup (3/8 lb.) butter, at room temperature
  • 1 cup firmly packed brown sugar
  • 2 tablespoons milk
  • 1 1/2 cups all-purpose flour
  • 1/4 cup ground almonds (see notes)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder

Preparation

Total: 45 Minutes

  1. 1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until smooth. Beat in milk. In another bowl, mix flour, almonds, cinnamon, cloves, nutmeg, and baking powder; stir or beat into butter mixture until well blended (if mixture is crumbly, squeeze into a smooth, compact ball).
  2. 2. Divide dough in half. Flatten each portion into a 1-inch-thick disk. On a lightly floured board, with a floured rolling pin, roll dough, a portion at a time, to 1/8 inch thick. With a floured 2- to 3-inch cutter, cut dough into rounds (if dough becomes too soft to handle, freeze briefly until firm).
  3. 3. With a wide spatula or your fingers, transfer cookies to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing them about 1 inch apart. Gather scraps, pat into a ball, and repeat rolling and cutting.
  4. 4. Bake cookies in a 300° oven until slightly darker brown, about 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
  5. 5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks to cool completely.
  6. Nutritional analysis is per cookie.

Notes

To grind the almonds for these spice cookies, whirl in a blender or food processor. You can store the cookies airtight for up to 1 week.


November 2003

Nutritional Information

  • Calories: 40
  • Calories from fat: 48%
  • Protein: 0.4g
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Carbohydrate: 5g
  • Fiber: 0.1g
  • Sodium: 28mg
  • Cholesterol: 5.1mg