Marthas Speculaas Cookies Recipes

Steps:

• In a medium bowl, add flour, baking soda, salt, cinnamon, nutmeg, coriander, ginger, cloves, and white pepper. Stir well to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until combined, about 2 minutes. Reduce to low speed, and beat in half of the flour mixture, scraping down the sides of the bowl as necessary.
• Beat in milk; then add the remaining flour mixture. Continue to beat until a firm dough forms. Shape dough into a 1/2-inch-thick rectangle. Wrap dough in plastic, and chill it in the refrigerator for several hours or overnight.
• Preheat the oven to 350 degrees. Place racks in upper and lower third of the oven. Line two or three baking sheets with parchment paper; set aside.
• Remove dough from the refrigerator. Dab mold all over with a small piece of dough; this provides a light buttery coating that will prevent sticking. Generously sprinkle mold with flour, tapping to remove any excess. Take a piece of dough that is roughly the same size as the mold, and press it with the palm of your hand into the mold. With a long thin knife, scrape away excess dough. Invert the mold over the baking sheet, and rap the far end of the mold against the pan, holding it at an angle to release the formed cookie. Use a paring knife to trim any excess dough. Reflour the mold, and repeat with remaining pieces of dough. Press together scraps of trimmed dough, and chill to prepare them for molding.
• Bake cookies until firm and golden, 15 to 20 minutes. Slide parchment paper from each baking sheet to a rack to cool. Cookies may be stored between sheets of parchment paper in an airtight container for up to 1 month.

Steps:

• In a medium bowl, whisk together flour, baking soda, salt, and spices.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, 2 minutes. Reduce speed to low; beat in half the flour mixture. Beat in milk, followed by remaining flour mixture. Shape dough into a flat disk, wrap in plastic, and refrigerate until firm, at least 2 hours or up to overnight.
• Line three baking sheets with parchment. Dab speculaas mold all over with a small piece of dough (this provides a light buttery coating that prevents sticking). Generously sprinkle mold with flour, tapping to remove excess. Take a piece of dough that is roughly the same size as the mold; using your palm, press into mold. Using a long, thin knife, scrape off excess dough. Invert mold over a prepared baking sheet; rap far end of the mold against the sheet, holding it at an angle to release the formed cookie. Sprinkle mold with more flour; repeat with remaining dough. Gather scraps (refrigerate if dough gets too soft) and form more cookies. Freeze at least 30 minutes.
• Preheat oven to 350 degrees. Bake until firm and golden, 15 to 20 minutes. Transfer parchment with cookies to wire racks; let cool completely.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
• Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
• Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
• Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.