ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube


Yield 7 dozen (serving size: 1 cookie)
This almond-rich cookie from northern Europe has been passed on to us as the familiar "windmill" cookie.


  • 3 1/4 cups all-purpose flour, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1 3/4 cups firmly packed brown sugar
  • 1/2 cup margarine, softened
  • 1/2 cup ground almonds
  • 3 tablespoons skim milk
  • 1 egg

Nutrition Information

  • calories 48
  • fat 1.5 g
  • protein 0.7 g
  • fiber 0.2 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 29 mg
  • calcium 8 mg

How to Make It

  1. Sift together 3 cups flour and next 5 ingredients; set aside. Cream sugar and margarine at medium speed of a heavy-duty stand-up mixer until light and fluffy (about 5 minutes). Add almonds, milk, and egg; beat well. Gradually add flour mixture to the creamed mixture, beating at low speed until well-blended (dough will be stiff). Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill dough and cookie mold 1 hour.

  2. Place 1 portion of dough on a well-floured surface, and sprinkle the dough with flour. Roll to 1/8-inch thickness; add enough of remaining flour to prevent dough from sticking to surface and rolling pin. Using a mold with 2 x 1 1/2-inch imprints, press mold firmly into dough. Remove mold; let dough stand for 5 minutes. Cut cookies apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper).

  3. Bake at 325º for 16 minutes or until firm when lightly touched. Let cool on wire racks. Store loosley covered.