WINDMILL COOKIE BARS RECIPE: HOW TO MAKE IT
When I went to my grandma's house as a child, she was often baking Dutch windmill cookies. Like her cookies, my bars feature crisp slivered almonds.—Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture. , Press into a greased 15x10x1-in. baking pan. Lightly beat egg white; brush over dough. Sprinkle with almonds., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; cut into bars. Cool completely.
Nutrition Facts : Calories 266 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 149mg sodium, CarbohydrateContent 28g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
SPECULAAS RECIPE - NYT COOKING
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
Total Time 30 minutes
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//schema.org, Calories 64, UnsaturatedFatContent 2 grams, CarbohydrateContent 8 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 2 grams, SodiumContent 32 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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