International Recipes - Dutch Spice Cookies
Dutch Spice Cookies

In Holland, spice cookies are shaped in molds to make windmills o other figures. Make patterns in your cookies with a cookie stamp.
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups packed brown sugar
1 egg
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves


In a large mixing bowl, beat butter or margarine with an electric mixer on medium speed for about 30 seconds. Add brown sugar and beat until fluffy. Add egg. Beat well. In a medium mixing bowl, stir together flour, cinnamon, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well mixed. Cover and chill in the refrigerator about 1 hour or until firm enough to handle.

Preheat oven to 350° F. Roll the dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets. Flatten with floured cookie stamp. Bake for 8 to 10 minutes or until light brown on bottom. Use spatula to transfer cookies onto a cooling rack. Cool completely. Stre in airtight container. Makes about 36 cookies.

Make-ahead TIP:  Store cookies in airtight container at room temperature up to 3 days or in refrigerator for weeks or in freezer for months. The sooner they are used the better.

From’shd/julie/pictures/failure.txt   (page not found)