Dutch Butter Letter Recipes

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DUTCH LETTERS



Dutch Letters image

These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. -Shirley De Lange, Byron Center, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 28 pastry pieces.

Number Of Ingredients 11

1 can (8 ounces) almond paste
1 cup sugar
1 large egg
1/2 teaspoon lemon extract
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
2 cups cold butter
1 cup ice water
1 large egg white
2 teaspoons water
Calories 248 calories
Fat16g fat (9g saturated fat)
Cholesterol42mg cholesterol
Sodium182mg sodium
Carbohydrate25g carbohydrate (10g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions. , On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends., Transfer seam side down to greased baking sheets; form each into an "S" shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.

DUTCH LETTER COOKIES



Dutch Letter Cookies image

These are delicious, tender, flaky cookies filled with almond paste. They are the first ones to disappear at our house during the holidays. You can shape them into any letter you desire, try spelling out names or greetings.

Provided by claudia

Categories     World Cuisine Recipes     European     Dutch

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon salt
1 cup butter, chilled
⅓ cup ice water
8 ounces almond paste
1 egg
¼ cup white sugar
2 tablespoons milk
⅓ cup granulated sugar for decoration
Calories342.9 calories
Carbohydrate34.8 g
Cholesterol56.4 mg
Fat21.3 g
Fiber1.5 g
Protein4.6 g
SaturatedFat10.4 g
Sodium166.4 mg
Sugar9.9 g

Steps:

  • In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.
  • Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.
  • To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.
  • Preheat oven to 375 degrees F (190 degrees C ).
  • On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness, making as square as possible. Cut the dough into strips 6 inches long and 1 1/2 inches wide (about the width of a ruler). Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.
  • Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

DUTCH LETTER BARS



Dutch Letter Bars image

I recently enjoyed these at a 4th of July celebration. The recipe is from the wonderful magazine "Our Iowa" -- the June/July 2010 edition, and it was submitted by B. Weiser. Here's HER description as written in the magazine, "My family is Dutch, and my aunt passed down her traditional Dutch letter recipe to me. I used to make them all the time, but they take a lot of time. Then I found this recipe. It's so easy to make but tastes so much like my aunt's recipe. My family actually requests these bars now more often than the traditional Dutch letters!" Let me concur, they're so much easier to make than traditional Dutch Letters and they taste INCREDIBLE!

Provided by AngieME

Categories     Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 8

1/2 cup margarine, softened
1/2 cup butter, softened
2 eggs
1 (8 ounce) can almond paste
2 cups sugar
2 cups all-purpose flour
additional sugar
sliced almonds
Calories148
Fat7.3
SaturatedFat2.4
Cholesterol17.1
Sodium56.9
Carbohydrate19.7
Fiber0.5
Sugar13.5
Protein1.7

Steps:

  • In a large mixing bowl, cream margarine, butter and eggs.
  • Beat in almond paste.
  • Add sugar and flour; mix well.
  • Spread into a greased 13" x 9" x 2" baking pan.
  • Sprinkle the top with a small amount of sugar and the almonds.
  • Bake at 350 for 30-35 minutes or until the top is browned. Cool before cutting. Makes 3 dozen.

DUTCH ALMOND COOKIES



Dutch Almond Cookies image

This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons almond paste
1 egg white, lightly beaten
3 dozen whole almonds

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

BOTERKOEK (DUTCH BUTTER CAKE)



BOTERKOEK (DUTCH BUTTER CAKE) image

Categories     Cake

Yield 16 Servings

Number Of Ingredients 7

1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

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