Dutch Spice Cookies Recipe

5 1
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Dutch Spice Cookies Recipe

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5 1
Publisher Photo
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!
MAKES:
20 servings
TOTAL TIME:
Prep: 20 MIN. + CHILLING Bake 10 MIN./BATCH
MAKES:
20 servings
TOTAL TIME:
Prep: 20 MIN. + CHILLING Bake 10 MIN./BATCH

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.
Originally published as Dutch Spice Cookies in Country Woman Christmas Annual 2003, p44

Nutritional Facts

2 each: 187 calories, 10g fat (5g saturated fat), 19mg cholesterol, 95mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Dutch Spice Cookies in Country Woman Christmas Annual 2003, p44

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