Dutch Windmill Cookie Slices Recipes

DUTCH WINDMILL COOKIE SLICES

Steps:

• 1. Mix butter, sugar and sour cream. Add dry ingredients. Mix well and form into rolls and wrap in plastic wrap. Refrigerate overnight. Slice 1/4 inch thickness or a little more. Place on greased cookie sheet. Bake at 375^ for 10-15 minutes. --- If rolling out for cookie chill in refrigerator for at least 30 minutes. Dip cutter in flour and cut in desired shapes. and bake as above.

WINDMILL COOKIES

Steps:

• Stir together baking soda and water until baking soda is dissolved.
• Beat together butter, brown sugar, and baking soda mixture with an electric mixer until pale and fluffy.
• Whisk together flour, salt, and spices, then mix into butter mixture until combined well. Stir in almonds. Form dough into 3 (10- by 3-inch) logs and wrap tightly in plastic wrap. Freeze logs until firm, about 4 hours, or overnight.
• Preheat oven to 350°F.
• Keeping remaining logs frozen, cut 1 log crosswise into slices slightly less than 1/4 inch thick and arrange slices 1 inch apart on an ungreased baking sheet. Bake in middle of oven until set, 12 to 14 minutes, then transfer to racks to cool. Slice and bake remaining dough in same manner.

SPECULAAS (DUTCH WINDMILL COOKIES)

Steps:

• In a bowl, beat the butter 30 seconds or until softened.
• Combine the remaining ingredients, except for the almonds, in a small bowl.
• Add half of this mixture into the butter. Stir until mixed.
• Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
• Divide dough in half.
• On lightly floured surface roll one portion ot the dough to 1/8" thickness.
• Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired).
• Repeat with second half of dough.
• Bake at 350 degrees 8-10 minutes, or until browned.
• Cool on cookie sheet one minute.
• Remove and allow to cool.

DUTCH SPECULAAS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

SPECULAAS (DUTCH SPICE COOKIES OR WINDMILL COOKIES)

Steps:

• In a large mixing bowl, cream together sugar and butter. Add egg.
• Add remaining ingredients and stir to form a stiff dough.
• If making the cookies without a mold, roll the dough into cylinders that are the diameter of your desired cookies.*
• Freeze for at least 20-30 minutes.
• Slice the chilled dough into thin (~1/4 inch) rounds and place on a cookie sheet. Cookies will spread a little bit upon baking.
• Bake at 350 degrees for 10-15 minutes.
• *Also chill dough before pressing into molds or using cookie cutters.