SPECULAAS COOKIES OR SPICY SINTERKLASS CAKES
This traditional Dutch cookie recipe came with a mold I got 20 years ago. Speculaas is a corruption of the Latin speculum (mirror). The dough is pressed into carved molds that can be used for wall decorations. When turned out onto the cookie sheet, the picture appears as its mirror image, hence the name. In the Sinterklass season they are available in 2/3 cookie size to huge thick men and women up to 1 pound known as lovers. If molds are not available, roll dough to desired thickness and use gingerbread man cutter or other cutter shapes. They are great to make ahead around Christmas because they last a long time.
Provided by Harriet A. Schipper
Categories World Cuisine Recipes European Dutch
Time 1h30m
Yield 30
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve the brown sugar in milk. Combine the flour, cloves, cinnamon, nutmeg, ginger, baking powder and salt. Stir the dry ingredients into the sugar and milk. Mix in 2 tablespoons of almonds and candied citron. Cut in the butter until it starts to form a dough, then knead on a lightly floured surface until smooth. Cover dough and chill for about 1 hour for easier handling.
- Preheat the oven to 350 degrees F (175 degrees C). Dust a wooden speculaas mold lightly with cornstarch. Firmly press the dough into the mold. Run a knife around the edges to trim off excess dough. Gently lift dough out of the mold or tap out onto a cookie sheet. Press remaining almond slivers into cookies to match the designs.
- Bake for 15 minutes in the preheated oven, just until the edges begin to darken. If your cookies are more than 1/2 inch thick, bake at 300 degrees F (150 degrees C) for up to 30 minutes. Cool cookies on wire racks to crisp. Store in an airtight container at room temperature for up to a month. The flavor will get better with age.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 10.9 g, Cholesterol 10.9 mg, Fat 5.4 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.7 g, Sodium 56.1 mg, Sugar 3.3 g
SINTERKLAAS COOKIES
After opening our gifts on Christmas Eve as children, we would make these cookies for Santa Claus to snack on with his glass of milk. The crisp spice cookies are delicious dipped in that milk-or in your coffee on Christmas morning. -Charli Fontana, Pella, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough into quarters; shape each into a 12-in.-long roll. Wrap tightly in waxed paper; refrigerate overnight., Preheat oven to 375°. Unwrap rolls and cut dough crosswise into 3/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 160 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 91mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
SPECULAAS - DUTCH COOKIES
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.
Provided by PanNan
Categories Dessert
Time 8h12m
Yield 48 cookies
Number Of Ingredients 11
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.
SPECULAAS COOKIES
A delicious, traditional Dutch holiday cookie that tastes similar to gingerbread. Simple, quick, wonderful! As we Dutchies say, 'eet smakelijk!'
Provided by xcgrl604
Categories World Cuisine Recipes European Dutch
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
- Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
- Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
- Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 163 calories, Carbohydrate 21.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 27.3 mg, Sugar 8.9 g
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
DUTCH KRUIDNOTEN FOR SINTERKLAAS
This is typical dutch recipe. From september you can buy these little cookies in the shop. The are used for the December 5th celibration of Sinterklaas.
Provided by coinchantal
Categories European
Time 30m
Yield 50-100 cookies
Number Of Ingredients 7
Steps:
- 1. Put all the ingredients in a large bowl.
- 2. Knead it all together like a bread. It should be soft and flexibel.
- 3. Warm your oven 300 F or 150°C.
- 4. Make from the dough little balls ( they should be around 1/2 inch).
- 5. Put them in the oven.
- 6. They should be ready and brown in about 20 minute.
Nutrition Facts : Calories 42.7, Fat 1.7, SaturatedFat 1.1, Cholesterol 4.4, Sodium 37.2, Carbohydrate 6.4, Fiber 0.1, Sugar 2.4, Protein 0.6
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