Dutch Sugar 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 SUGAR COOKIES (ARNHEMSE MEISJES)



Dutch Sugar Cookies (Arnhemse Meisjes) image

Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to caramelized perfection.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 7

Sugar, for sprinkling
1/3 cup whole milk
5 grams fresh yeast
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

Steps:

  • Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside.
  • In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 tablespoon at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight.
  • Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

DUTCH SPICE COOKIES



Dutch Spice Cookies image

My sister gave me the recipe for these cookies, which have become a holiday tradition at our house. My kids tear into the spicy, crisp cookies right out of the oven. I prefer them cooled - but it's risky waiting. I might not get any!

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 40 cookies.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup packed brown sugar
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon crushed aniseed
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup finely chopped slivered almonds
Calories 187 calories
Fat10g fat (5g saturated fat)
Cholesterol19mg cholesterol
Sodium95mg sodium
Carbohydrate23g carbohydrate (11g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, spices, baking powder and salt; gradually add to creamed mixture and mix well. Stir in milk and almonds., Roll dough into a 16-in. x 10-in. rectangle between two sheets of waxed paper. Cut into 2-in. squares. Cover with waxed paper and refrigerate for 30 minutes., Place squares 1 in. apart on ungreased baking sheets. Bake 375° for 8-10 minutes or until firm. Remove to wire racks to cool.

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.

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES



Pennsylvania Dutch Soft Sugar Cookies image

These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.

Recipe From food.com

Provided by Charmed

Categories     Drop Cookies

Time 35m

Yield 30 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 cup butter or 1 cup margarine
2 eggs
1 tablespoon vanilla
1 cup buttermilk
extra sugar, for sprinkling the tops

Steps:

  • Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
  • Sift together flour, baking soda, baking powder and salt; set aside.
  • Cream together sugar and butter.
  • Add eggs one at a time and beat; then add the vanilla and beat.
  • Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
  • Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
  • Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
  • Wait just a minute and then remove from the cookie sheets and cool on a rack.
  • *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

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 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.)

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