Duimpjes Dutch Cookies Recipes

DUTCH SPICE COOKIES

Steps:

• 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.

DUTCH COOKIES

Steps:

• Preheat oven to 350 F (175 degrees C).
• Cream together the butter, shortening, sugar and vanilla.
• Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
• Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
• Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

DUTCH SUGAR COOKIES (ARNHEMSE MEISJES)

Steps:

• Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside.
• In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 tablespoon at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

DUIMPJES - DUTCH COOKIES

Steps:

• Preheat oven to 400°F.
• Cream butter and sugar together until light and fluffy.
• Sift flour, salt and baking powder together; add alternatively with the milk to the creamed mixture.
• Add almonds and anise seed; mix thoroughly.
• Drop from a teaspoon onto a baking sheet.
• Bake for 12 minutes or until golden.

SWEDISH HARDTACK - KNäCKEBRöD

Steps:

• Preheat oven to 425F and lightly grease a cookie sheet.
• Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
• Shape into 24 balls; dip into flour.
• Roll out very thin and prick the dough evenly all over with a fork.
• Bake until brown, about 15 minutes.

DUTCH COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 325°F
• Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
• Whisk together flour, cinnamon, and salt in a bowl until combined.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
• Spread batter evenly in pan with an offset spatula.
• Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
• Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
• Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
• Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

SPECULAAS - DUTCH COOKIES

Steps:

• Combine sugar and milk in a bowl.
• Stir until smooth.
• In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
• Add the sugar and milk mixture and the almonds.
• Mix well.
• Wrap in foil, or wax paper and refrigerate overnight.
• Roll out the dough pretty thin.
• Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
• Dust the cutter well with flour to be sure it doesn't stick.
• Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
• Remove and cool.