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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Speculoos Cookies (Dutch Windmill Cookies) by Laurie McNamara Recipe

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This recipe for Speculoos Cookies (Dutch Windmill Cookies) by Laurie McNamara is from Evelynne's Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1-1/2 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/4 teaspoon ground mace
1/4 teaspoon ground white pepper
1-1/2 sticks unsalted butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
1/3 cup heavy cream
Directions:
Directions:
INSTRUCTIONS
1. In a medium bowl, measure and add the flour, soda, salt and spices. Whisk to combine.

2. Meanwhile, in the bowl of your stand mixer fitted with the paddle attachment, add the butter and sugars. Beat on medium to medium-low speed until light and creamy.

3. Add half of the flour/spice mixture with the cream and mix until just combined. Add the remaining flour/spice mixture and mix until no trace of flour remains.

4. Form into a disc and wrap with plastic wrap. Refrigerate for 4 hours or overnight.

5. Before baking, divide the dough in half. Wrap one half in plastic wrap and pop back into your fridge.

6. On a lightly floured surface, roll the other half of the dough 1/4 of an inch thick. Use cookie cutters or stamps to cut cookies out. Reshape scraps and stamp or cut out more cookies until you have 12.

7. Place cookies onto a parchment lined, rimmed baking sheet and pop into the freezer for 30 minutes.

8. Preheat your oven to 350°.

9. Once the cookies have chilled, remove from the freezer and place directly into your oven. Bake on the middle rack for 14 to 18 minutes or until the edges are lightly golden.

 

 

 

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