DUTCH BAKERY WINDMILL COOKIES RECIPES

Steps:

• Dissolve the baking soda in the hot water.
• Mix together the butter, brown sugar and baking soda and water mixture.
• In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
• Roll dough into 2 loaves, each 3-1/2 x 10".
• Chill overnight in the refrigerator.
• When ready to bake, preheat oven to 350°.
• Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.

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.