{"id":342,"date":"2010-12-28T23:12:50","date_gmt":"2010-12-28T23:12:50","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=342"},"modified":"2010-12-28T23:12:50","modified_gmt":"2010-12-28T23:12:50","slug":"dutch-spice-cookies","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/dutch-spice-cookies\/","title":{"rendered":"Dutch Spice Cookies"},"content":{"rendered":"

Dutch Spice Cookies
<\/strong><\/span><\/h1>\n

Thin crisp spice cookies are ubiquitous<\/span><\/strong> at Christmastime in most northern European countries. One particularly popular variety is called speculaas in the Netherlands, speculoos in Belgium, and Spekulatius in Germany.\u00a0 Believed to be named for the Latin word speculum, meaning\u00a0 “mirror”, these cookies reflect the image of the specially designed wooden molds that the dough is often pressed into.\u00a0 Cookies in the shape of a windmill are probably one of the more familiar designs, but you don’t need fancy molds to make these treats.\u00a0 Any shape will do, although I like to use a fluted, diamond-shaped cutter that measures approximately\u00a0 2 X 3<\/strong> inches.<\/span><\/span><\/p>\n

EGG WASH<\/strong> : 1\u00a0 egg white<\/strong> whisked with 2\u00a0 teaspoons<\/strong> water until frothy<\/p>\n

METHOD:<\/strong><\/span><\/h2>\n

COOKIE CUTTER NEEDED<\/strong>: diamond, square or round measuring about 2\u00a0 1\/2 inches in diameter<\/span><\/span><\/p>\n

WHISK<\/strong> together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and the allspice in a medium bowl.<\/span><\/span><\/p>\n

Using an electric mixer, beat the butter and brown sugar in a large bowl until creamy.\u00a0 Beat in the egg, then the lemon zest. With the beaters on low speed, mix in the flour mixture until thoroughly combined.\u00a0 Gather the dough into a ball, then divide it in half.\u00a0 Shape each half into a disk and wrap separately in plastic.\u00a0 Refrigerate for at least 1 hour.<\/span><\/span><\/p>\n

PREHEAT<\/strong> oven to 350\u00b0F. Line a cookie sheet with parchment paper.<\/span><\/span><\/p>\n

WORKING<\/strong> with one disk at a time, roll out the dough on a lightly floured surface to a 1\/4\u00a0 inch thickness.\u00a0 Using\u00a0 the cutter, stamp out diamonds ( or other shapes ), arranging them about 1\u00a0 1\/2\u00a0 inches apart on the prepared sheet. Reroll the scraps.\u00a0 Using a pastry brush, lightly brush the egg wash over the tops of the cookies.\u00a0 Press a few almonds onto the center of each cookie.<\/span><\/span><\/p>\n

BAKE<\/strong> for 13 to 14 minutes or until the cookies are slightly browned around the edges and the almonds are golden.\u00a0 The cookies will crips up as they cool.\u00a0 Transfer the cookies to a rack to cool. <\/span><\/span><\/p>\n

STORE<\/strong> in an airtight container for up to 2 weeks<\/strong>, or freeze for up to 3 months<\/strong>.<\/span><\/span><\/p>\n


\n<\/span><\/span><\/p>\n

2 1\/4 cups all-purpose flour<\/p>\n

1\/2 teaspoon baking powder<\/p>\n

1\/4 teaspoon salt<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

1\/4 teaspoon freshly grated nutmeg<\/p>\n

1\/4 teaspoon ground ginger<\/p>\n

1\/4 teaspoon ground allspice ( or cloves)<\/p>\n

8 tablespoons (1 stick) unsalted butter, softened<\/p>\n

1 cup dark brown sugar<\/p>\n

1 large egg<\/p>\n

1 teaspoon grated lemon zest<\/p>\n

3\/4 cup sliced almonds<\/p>\n

13 – 14 minutes<\/p>\n

55 Cookies<\/p>\n","protected":false},"excerpt":{"rendered":"

Dutch Spice Cookies Thin crisp spice cookies are ubiquitous at Christmastime in most northern European countries. One particularly popular variety is called speculaas in the Netherlands, speculoos in Belgium, and Spekulatius in Germany.\u00a0 Believed to be named for the Latin word speculum, meaning\u00a0 “mirror”, these cookies reflect the image of the specially designed wooden molds that the dough is often pressed into.\u00a0 Cookies in the shape of a windmill are probably one of the more familiar designs, but you don’t need fancy molds to make these treats.\u00a0 Any shape will do, although I like to use a fluted, diamond-shaped cutter that measures approximately\u00a0 2 X 3 inches. EGG WASH : 1\u00a0 egg white whisked with 2\u00a0 teaspoons water until frothy METHOD: COOKIE CUTTER NEEDED: diamond, square or round measuring about 2\u00a0 1\/2 inches in diameter WHISK together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and the allspice in a medium bowl. Using an electric mixer, beat the butter and brown sugar in a large bowl until creamy.\u00a0 Beat in the egg, then the lemon zest. With the beaters on low speed, mix in the flour mixture until thoroughly combined.\u00a0 Gather the dough into a ball, then divide it in half.\u00a0 Shape each half into a disk and wrap separately in plastic.\u00a0 Refrigerate for at least 1 hour. PREHEAT oven to 350\u00b0F. Line a cookie sheet with parchment paper. WORKING with one disk at a time, roll out the dough on a lightly floured surface to a 1\/4\u00a0 inch thickness.\u00a0 Using\u00a0 the cutter, stamp out diamonds ( or other shapes ), arranging them about 1\u00a0 1\/2\u00a0 inches apart on the prepared sheet. Reroll the scraps.\u00a0 Using a pastry brush, lightly brush the egg wash over the tops of the cookies.\u00a0 Press a few almonds onto the center of each cookie. BAKE for 13 to 14 minutes or until the cookies are slightly browned around the edges and the almonds are golden.\u00a0 The cookies will crips up as they cool.\u00a0 Transfer the cookies to a rack to cool. STORE in an airtight container for up to 2 weeks, or freeze for up to 3 months. 2 1\/4 cups all-purpose flour 1\/2 teaspoon baking powder 1\/4 teaspoon salt 1 teaspoon ground cinnamon 1\/4 teaspoon freshly grated nutmeg 1\/4 teaspoon ground ginger 1\/4 teaspoon ground allspice ( or cloves) 8 tablespoons (1 stick) unsalted butter, softened 1 cup dark brown sugar 1 large egg 1 teaspoon grated lemon zest 3\/4 cup sliced almonds 13 – 14 minutes 55 Cookies<\/p>\n","protected":false},"author":1,"featured_media":2496,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,43],"tags":[71,44,73],"class_list":["post-342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","tag-cookies","tag-desserts","tag-holiday-cookies"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=342"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/342\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/2496"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}