Dutch Spice Cookies
- Level: Easy
- Yield: about 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 135
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 70
- Total: 3 hr 30 min
- Prep: 2 hr 40 min
- Cook: 50 min
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.