HOW TO MAKE AUTHENTIC SPECULOOS COOKIES
Speculoos cookies are lightly spiced and shaped in different forms. Making speculoos cookies is a child-friendly activity. Try making speculoos around the Thanksgiving and Christmas holidays. The times indicated below are for preparing ALL the cookies. Each batch takes about 15 minutes to bake.
Provided by Belgian Foodie
Categories Dessert
Time 3h10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, cream the butter and brown sugar together.
- Add one egg at a time, mixing about 30 to 60 seconds after each one.
- In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
- Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it's no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
- Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 1/12 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
- Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
- While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
- After all the cookies are baked and cooled off, enjoy! If you create shapes the size of my cookies in the photo, you will make about 45 cookies per egg. Share with friends!
Nutrition Facts : Calories 54 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 12 mg, Fiber 0.2 g, Sugar 4 g, UnsaturatedFat 1.1 g, ServingSize 1 serving
EMPIRE COOKIES
Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
Provided by Marguerite
Categories Desserts Cookies Filled Cookie Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 45.7 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 103.7 mg, Sugar 28.5 g
SPECULOOS
Speculoos are deliciously crumbly traditional St. Nicholas cookies from Belgium, with a distinct spiced flavor which can now be enjoyed all year.
Provided by Vera Abitbol
Categories Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- With a spatula, mix the butter with sugar, salt and spices. Add the eggs one by one and mix well.
- Gradually add the flour mixed with the baking powder until obtaining a homogeneous dough.
- Cover the dough with plastic wrap and refrigerate for 12 hours.
- Preheat oven to 375 F / 190 C.
- Cut the dough into 4 equal pieces.
- Thoroughly dust the work surface with flour and the rolling pin. Roll the first piece dough to a thickness of ¼ inch (5 mm)
- Cut the dough with a knife or a cookie cutter and use the wooden or silicone mold to make some prints on the speculoos.
- Place the speculoos on a baking sheet lined with parchment paper and bake for about 10 minutes.
- Renew the operation until all the dough is used.
- When they are out of the oven, wait a few minutes before placing the speculoos on a rack and let them cool completely before storing them in a tin box.
Nutrition Facts : Calories 99 kcal, Carbohydrate 14 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 58 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SAINT NICHOLAS COOKIES
Make and share this Saint Nicholas Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 12m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Sift flour with spices in bowl. Add baking powder and salt; set aside.
- In large bowl of electric mixer, at high speed, beat butter with sugar and egg until mixture is very light and fluffy.
- With wooden spoon, stir in half of flour mixture, then beat in rest of flour mixture and almonds, mixing with hands, if necessary.
- Refrigerate dough, covered, several hours.
- Preheat oven to 350°F Lightly grease several cookie sheets.
- Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter.
- Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown around edges.
- Remove cookies to wire rack; cool completely.
- Dust lightly with icing sugar. Store cookies in covered container.
Nutrition Facts : Calories 929.3, Fat 57.5, SaturatedFat 30.4, Cholesterol 174.9, Sodium 442.4, Carbohydrate 90, Fiber 5.1, Sugar 14.6, Protein 15.8
SPECULAAS
Here is a recipe for the St. Nicholas Day treat (also called speculoos or Dutch windmill cookies) enjoyed in Belgium and the Netherlands. They are traditionally molded into the shape of windmills, but these crisp, almond-y spice cookies will turn out well if you roll out the dough and cut out any shape you like. This version is an adaptation of one found in Anita Chu's book, "Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable."
Provided by Laura Anderson
Categories brunch, dessert
Time 30m
Yield About 3 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
- In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
- With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
- Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
- Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
- Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
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