2013 cookie swap: Grace's Dutch speculaas cookies
"Mmmm! Enjoy that spicy crispness of these speculaas and think of wooden shoes and windmills. " - Grace, Sense and Simplicity.
- 1 cup cold unsalted butter
- 3/4 cup white sugar
- 1-1/2 cups packed dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 teaspoons ground cinnamon
- 1-1/2 teaspoon ground nutmeg
- 1-1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cardamom
- 3 teaspoons vanilla
- 2 large eggs
- 3-1/2 cups all-purpose flour
1 Cut the butter into small cubes and blend with the sugars, baking soda, salt, and spices.
2 Add the eggs and vanilla.
3 Add the flour and beat until mixed.
4 Roll out half the cookie dough to a 1/2 inch thickness. Lightly spray the Speculaas plank and dust with flour (knocking any loose flour out before using). Press the dough into the plank and then carefully unmold onto the ungreased baking sheet. If using cookie cutters then roll the dough out to be 1/4 inch thick, cut with cookie cutters, and place on the baking sheet.
5 Place the baking sheets in the refrigerator for 30 minutes.
6 Meanwhile, preheat the oven to 375F.
7 Bake cookies for 9-11 minutes or until golden around the edges.
8 Let cool on baking sheet for 10 minutes and then place on a wire rack to cool completely.