SPECULAAS
Here is a recipe for the St. Nicholas Day treat (also called speculoos or Dutch windmill cookies) enjoyed in Belgium and the Netherlands. They are traditionally molded into the shape of windmills, but these crisp, almond-y spice cookies will turn out well if you roll out the dough and cut out any shape you like. This version is an adaptation of one found in Anita Chu's book, "Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable."
Provided by Laura Anderson
Categories brunch, dessert
Time 30m
Yield About 3 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
- In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
- With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
- Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
- Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
- Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
SAINT NICHOLAS COOKIES
Make and share this Saint Nicholas Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 12m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Sift flour with spices in bowl. Add baking powder and salt; set aside.
- In large bowl of electric mixer, at high speed, beat butter with sugar and egg until mixture is very light and fluffy.
- With wooden spoon, stir in half of flour mixture, then beat in rest of flour mixture and almonds, mixing with hands, if necessary.
- Refrigerate dough, covered, several hours.
- Preheat oven to 350°F Lightly grease several cookie sheets.
- Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter.
- Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown around edges.
- Remove cookies to wire rack; cool completely.
- Dust lightly with icing sugar. Store cookies in covered container.
Nutrition Facts : Calories 929.3, Fat 57.5, SaturatedFat 30.4, Cholesterol 174.9, Sodium 442.4, Carbohydrate 90, Fiber 5.1, Sugar 14.6, Protein 15.8
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