Directions: |
Directions:In the large bowl of an electric mixer, beat butter with sugar until creamy. Beat in egg until fluffy. In another bowl, stir together flour, cinnamon, and baking powder. Gradually add dry ingredients to creamed mixture, mixing at low speed until well blended. Cover and chill at least 2 hours.
To cut out with cooky cutters, roll well chilled dough on a generously floured board to 1/16 inch thickness. Dip standard cookie cutter in flour then press into dough. With a wide spatula, transfer cookies to a well greased cooky sheet, placing them about 1/2 inch apart.
If you're using a wooden mold, chill it in the freezer for about 15 minutes, then generously flour the inside. On a well floured board, roll dough 1/4 to 3/8 inch thick (deep enough to fill inside of mold). Cut a piece of dough the approximate length and width of the mold, then press it firmly into mold by flattening with a floured rolling pin. Carefully slide a spatula across top of mold to remove excess dough. Invert mold and tap gently against a hard surface protected by a folded dry towel to remove cooky. With a wide spatula, transfer to a well greased baking sheet, placing cookies aout 1 inch apart.
Bake in a 350 degree oven until edges begin to turn dark, about 6 - 8 minutes for thin, rolled cookies and 8 - 10 minutes for thicker, molded cookies. Cool cookies on baking sheet 1 minute before removed to a wire rack. Cool completely store airtight at room temperature up to 2 weeks of freeze. |
This recipe for Speculaas Cookies is from