Dutch Spice Cookies
Votes: 2
Time: 3 hours 30 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 135, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 20 G., fiber 0 G., cholesterol 15 mg, sodium 70 mg, sugar 10 G.
Calories 135, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 20 G., fiber 0 G., cholesterol 15 mg, sodium 70 mg, sugar 10 G.
These cookies, bursting with spicy aroma, will become a winter holiday tradition. They contain a whole host of warming, aromatic spices: cinnamon, nutmeg, anise, cloves, ginger, and black pepper. They're perfectly balanced, creating a magical flavor. Cut out shapes from the dough, decorate them with flaked almonds, and bake these crispy cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1.5 tsp ground cinnamon
- 0.5 tsp of soda
- 0.5 tsp freshly grated nutmeg
- 1/4 tsp ground anise
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 teaspoon salt
- 1/4 tsp freshly ground black pepper
- 110 g unsalted butter at room temperature
- 3/4 cup light brown sugar
- Powdered sugar, for dusting
- Blanched almond petals, for garnish
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Cooking the dish according to the recipe:
- Sift flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then stir to distribute evenly.
- In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half the flour mixture and beat until smooth, scraping down the sides of the bowl as needed. Add 3 tablespoons of water and the remaining flour mixture and knead until smooth.
- Place the dough on a piece of plastic wrap, form into a disk, wrap, and refrigerate until firm, about 1 hour.
- Dust the dough with powdered sugar, then transfer it to a sheet of parchment paper and roll it out to a thickness of 0.5 cm. Cut out shapes from the dough using 5-7 cm cookie cutters. Transfer the shapes to 2 ungreased baking sheets and decorate with flaked almonds, pressing them into the dough. Freeze the dough until firm, about 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Place the cookies in the oven and reduce the temperature to 275°F (135°C). Bake, rotating the baking sheets halfway through, until the cookies are golden brown and crisp, 45 to 50 minutes. Let cool on the baking sheets for 3 minutes, then transfer them to wire racks to cool completely.
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