Name: Dutch Spice Cookies
Prep time: P0Y0M0DT2H40M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: about 16 cookies
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground anise; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 stick unsalted butter, at room temperature; 3/4 cup packed light brown sugar; Confectioners' sugar, for dusting; Sliced blanched almonds, for decorating

Directions

Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine.
Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour.
Dust the dough with confectioners' sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Photograph by Johnny Miller

Recipe courtesy Food Network Magazine

Dutch Spice Cookies

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