Dutch Windmill Cookies (Speculaas)
Dutch Windmill Cookies are one of my daughter's favorite store-bought cookies. These are a close homemade version. And aren’t homemade always better?
- 1/2 cup margarine, room temperature
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ground allspice (or 1/4 teaspoon each of cloves, nutmeg and ginger - which is NOT the same as allspice, but it will do)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg white whisked with 1 tablespoon water
- Sliced almonds (for garnishing cookies)
- Using an electric mixer, cream butter, sugar and egg until fluffy.
- Stir dry ingredients together, then add dry ingredients to butter mixture in three batches.
- Shape dough into a ball, wrap in waxed paper and refrigerate 1 hour.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Spray baking sheet with no-stick cooking spray.
- On a lightly floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes, then transfer cookies to prepared sheet, spacing about one inch apart.
- Before baking, brush cookies with egg whites, then sprinkle with sliced almonds.
- Bake in the preheated oven for 10 to 15 minutes, or until very lightly browned.
- Cool on rack.
Recipe clipped from a magazine decades ago; posted by LuAnn B., a.k.a. "Tofu Queen."