WINDMILL COOKIE RECIPE RECIPES
SPECULAAS (DUTCH WINDMILL COOKIES) RECIPE - FOOD.COM
My grandpa taught me how to make these authentic Dutch windmill cookies, using his wood cookie forms that have passed through the generations. Today, they can be made into any shape you like, using cookie cutters.
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 24-36 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, beat the butter 30 seconds or until softened.
- Combine the remaining ingredients, except for the almonds, in a small bowl.
- Add half of this mixture into the butter. Stir until mixed.
- Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
- Divide dough in half.
- On lightly floured surface roll one portion ot the dough to 1/8" thickness.
- Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired).
- Repeat with second half of dough.
- Bake at 350 degrees 8-10 minutes, or until browned.
- Cool on cookie sheet one minute.
- Remove and allow to cool.
Nutrition Facts : Calories 193.9, FatContent 9.6, SaturatedFatContent 5.1, CholesterolContent 28.1, SodiumContent 114.7, CarbohydrateContent 25.2, FiberContent 0.8, SugarContent 13.6, ProteinContent 2.5
WINDMILL COOKIES RECIPE - FOOD.COM
Posted by request. This recipe was originally printed in the Milwaukee Journal. Time does not include chilling time. Also, I would suggest reading kburie's review if you are interested in trying these, as it contains some very helpful preparation info
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 50 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 115.1, FatContent 4.9, SaturatedFatContent 2.4, CholesterolContent 9.8, SodiumContent 55.6, CarbohydrateContent 16.7, FiberContent 0.5, SugarContent 8.6, ProteinContent 1.6
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SPECULAAS RECIPE | ALLRECIPES
I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east.
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- Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.
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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.”
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
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From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine belgian
Calories 64 per serving
- 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.
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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.”
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
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