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Dutch Spice Cookies
My sister gave me the recipe for these cookies, which have become a holiday tradition at our house. My kids tear into the spicy, crisp cookies right out of the oven. I prefer them cooled - but it's risky waiting. I might not get any!
20 Servings
Prep/Total Time: 30 min.
Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon crushed aniseed
1/4 teaspoon
each
ground ginger, nutmeg and cloves
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup finely chopped slivered almonds
Directions
In a large bowl, cream butter and brown sugar until light and fluffy.
Combine the flour, spices, baking powder and salt; gradually add to
creamed mixture and mix well. Stir in milk and almonds.
Roll dough into a 16-in. x 10-in. rectangle between two sheets of
waxed paper. Cut into 2-in. squares. Cover with waxed paper and
refrigerate for 30 minutes.
Place squares 1 in. apart on ungreased baking sheets. Bake 375°
for 8-10 minutes or until firm. Remove to wire racks to cool. Yield:
40 cookies.
Nutrition Facts:
2 cookies equals 187 calories,
© Taste of Home 2013
2 of 2
Dutch Spice Cookies
(continued)
Nutrition Facts:
10 g fat (5 g saturated fat), 19 mg cholesterol, 95 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013