Dutch Windmill Cookie Slices Recipes

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SPECULAAS (DUTCH WINDMILL COOKIES)

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.

Provided by RyGuy

Categories     Dessert

Time 40m

Yield 24-36 serving(s)

Number Of Ingredients 10



Speculaas (Dutch Windmill Cookies) image

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.

1 cup butter or 1 cup margarine
2 3/4 cups flour
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup finley chopped blanched almond, divided

DUTCH WINDMILL COOKIE SLICES

These will remind you of the windmill cookies you loved to dunk in your milk as a child or your coffee not that so long ago. You can roll these out and cut with cookie cutters too, if you like.

Provided by Pat Duran @kitchenChatter

Categories     Cookies

Number Of Ingredients 9



Dutch Windmill Cookie Slices image

Steps:

  • Mix butter, sugar and sour cream. Add dry ingredients. Mix well and form into rolls and wrap in plastic wrap. Refrigerate overnight. Slice 1/4 inch thickness or a little more. Place on greased cookie sheet. Bake at 375^ for 10-15 minutes. --- If rolling out for cookie chill in refrigerator for at least 30 minutes. Dip cutter in flour and cut in desired shapes. and bake as above.

1 pound(s) butter or margarine
1/2 cup(s) dairy sour cream
4 teaspoon(s) cinnamon
1/2 teaspoon(s) cloves
2 cup(s) brown sugar, packed
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) nutmeg
5 cup(s) all purpose flour
1/2 cup(s) chopped nuts or sliced almonds

SPECULAAS

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.

Provided by ICECATS

Categories     World Cuisine Recipes     European     Belgian

Yield 12

Number Of Ingredients 10



Speculaas image

Steps:

  • In a medium-sized bowl, mix the flour with spices, baking powder and salt.
  • In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
  • Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
  • Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
  • Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
  • Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
  • Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
  • Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
  • 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.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 47.6 g, Cholesterol 56.2 mg, Fat 18.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 151.6 mg, Sugar 22.5 g

3 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
⅛ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
1 ¼ cups packed brown sugar
1 egg
½ cup sliced almonds

SPECULAAS (DUTCH SPICE COOKIES OR WINDMILL COOKIES)

Traditionally, these cookies are pressed into wooden windmill molds. But they're delicious in any shape!

Provided by Erin K. Brown

Categories     Dessert

Time 1h15m

Yield 60-80 cookies, 60-80 serving(s)

Number Of Ingredients 11



Speculaas (Dutch Spice Cookies or Windmill Cookies) image

Steps:

  • In a large mixing bowl, cream together sugar and butter. Add egg.
  • Add remaining ingredients and stir to form a stiff dough.
  • If making the cookies without a mold, roll the dough into cylinders that are the diameter of your desired cookies.*
  • Freeze for at least 20-30 minutes.
  • Slice the chilled dough into thin (~1/4 inch) rounds and place on a cookie sheet. Cookies will spread a little bit upon baking.
  • Bake at 350 degrees for 10-15 minutes.
  • *Also chill dough before pressing into molds or using cookie cutters.

Nutrition Facts : Calories 96.5, Fat 4.8, SaturatedFat 3, Cholesterol 15.7, Sodium 81.8, Carbohydrate 12.8, Fiber 0.2, Sugar 7.1, Protein 0.9

2 cups brown sugar
1 1/2 cups butter (room temp)
1 egg
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cardamom

DUTCH ALMOND COOKIES

This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11



Dutch Almond Cookies image

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.

Nutrition Facts :

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

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



Speculaas image

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

1/2 cups blanched almonds, toasted
1½ cup all-purpose flour
1/2 teaspoon baking soda
1½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup light brown sugar
1/2 cup sugar
1 egg

WINDMILL COOKIES

Categories     Cookies     Nut     Dessert     Bake     Christmas     Almond     Spice     Winter     Chill     Cinnamon     Party     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 8 dozen

Number Of Ingredients 11



Windmill Cookies image

Steps:

  • Stir together baking soda and water until baking soda is dissolved.
  • Beat together butter, brown sugar, and baking soda mixture with an electric mixer until pale and fluffy.
  • Whisk together flour, salt, and spices, then mix into butter mixture until combined well. Stir in almonds. Form dough into 3 (10- by 3-inch) logs and wrap tightly in plastic wrap. Freeze logs until firm, about 4 hours, or overnight.
  • Preheat oven to 350°F.
  • Keeping remaining logs frozen, cut 1 log crosswise into slices slightly less than 1/4 inch thick and arrange slices 1 inch apart on an ungreased baking sheet. Bake in middle of oven until set, 12 to 14 minutes, then transfer to racks to cool. Slice and bake remaining dough in same manner.

1 teaspoon baking soda
1/2 cup hot water
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
Pinch of ground cloves
1 cup slivered almonds (4 oz)

WINDMILL COOKIE BARS

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

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 7



Windmill Cookie Bars image

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, Fat 16g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup butter, softened
1 cup sugar
1 large egg, separated
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup slivered almonds

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