Dutch Cookies

DUTCH COOKIES



Dutch Cookies image

This recipe has become a cherished family favorite, and it all began in 1965 with my older brother's 2nd grade teacher sharing it with our mother. Melt-in-your-mouth good! At holiday time, add festive sprinkles on top while chocolate is still soft. Enjoy!

Recipe From allrecipes.com

Provided by TRACE23

Categories     World Cuisine Recipes     European     Dutch

Yield 40

Number Of Ingredients 8

½ cup butter
½ cup shortening
1 cup white sugar
2 cups all-purpose flour
½ teaspoon baking soda
salt to taste
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Calories106.6 calories
Carbohydrate12.5 g
Cholesterol6.1 mg
Fat6.1 g
Fiber0.5 g
Protein1 g
SaturatedFat2.9 g
Sodium32.2 mg
Sugar7.5 g

Steps:

  • Preheat oven to 350 F (175 degrees C).
  • Cream together the butter, shortening, sugar and vanilla.
  • Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
  • Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
  • Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

DUTCH COOKIES



Dutch Cookies image

These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds. **Cookies will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 2 weeks. Taken from the Scandinavia international recipes from Epicurious.com for ZWT.

Recipe From food.com

Provided by alligirl

Categories     Bar Cookie

Time 1h5m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg, separated
1 cup chopped pecans (about 1/4 lb)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F
  • Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
  • Whisk together flour, cinnamon, and salt in a bowl until combined.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
  • Spread batter evenly in pan with an offset spatula.
  • Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
  • Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
  • Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
  • Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

DUTCH SPICE COOKIES



Dutch Spice Cookies image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 3h30m

Yield about 16 cookies

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground anise
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
Confectioners' sugar, for dusting
Sliced blanched almonds, for decorating

Steps:

  • Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine.
  • Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour.
  • Dust the dough with confectioners' sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

DUTCH COOKIES



Dutch Cookies image

Recipe From epicurious.com

Categories     Cookies     Egg     Nut     Dessert     Bake     Christmas     Pecan     Fall     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 large egg, separated
1 cup chopped pecans (about 1/4 lb)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil. 3Whisk together flour, cinnamon, and salt in a bowl until combined.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk. Reduce speed to low, then mix in flour mixture until combined.
  • Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans. Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
  • Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board. Discard foil. Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

DUTCH SUGAR COOKIES



Dutch Sugar Cookies image

Recipe From epicurious.com

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 dozen

Number Of Ingredients 8

1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces good-quality white chocolate (such as Lindt or Baker's), melted

Steps:

  • Using electric mixer, beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour, baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour.
  • Preheat oven to 325°F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using assorted cookie cutters, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies.
  • Bake cookies until pale golden, about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk.
  • Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

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.

Recipe From tasteofhome.com

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.

DUTCH SPECULAAS



Dutch Speculaas image

These Dutch spice cookies taste similar to the windmill cookies we enjoy in the United States. In Holland, it's tradition to mold the dough into the shape of St. Nicholas and serve the baked cookies on Sinterklaas (St. Nicholas Day). -Taste of Home Test Kitchen

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup packed dark brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons grated orange zest
3-1/2 cups all-purpose flour
1/2 cup finely ground almonds
3 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon white pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Calories 151 calories
Fat7g fat (4g saturated fat)
Cholesterol30mg cholesterol
Sodium65mg sodium
Carbohydrate19g carbohydrate (8g sugars
Fiber1g fiber)
Protein2g protein.

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

SPECULAAS - DUTCH COOKIES



Speculaas - Dutch cookies image

These are very popular spice cookies in Holland, especially for Sinterklaas (St. Nicholas Day, December 5). The sweet spice flavor is wonderful. The prep time includes refrigerating the dough overnight.

Recipe From food.com

Provided by PanNan

Categories     Dessert

Time 8h12m

Yield 48 cookies

Number Of Ingredients 11

1 cup dark brown sugar
3 tablespoons milk
1/2 teaspoon baking powder
1 1/4 cups butter
1 1/2 teaspoons cinnamon
1/2 cup slivered almonds
3/4 teaspoon ginger
1/2 teaspoon salt
3 cups sifted flour
1 1/2 teaspoons ground cloves
3/4 teaspoon nutmeg

Steps:

  • Combine sugar and milk in a bowl.
  • Stir until smooth.
  • In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
  • Add the sugar and milk mixture and the almonds.
  • Mix well.
  • Wrap in foil, or wax paper and refrigerate overnight.
  • Roll out the dough pretty thin.
  • Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
  • Dust the cutter well with flour to be sure it doesn't stick.
  • Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
  • Remove and cool.

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