SPECULAAS COOKIES
When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 32 cookies
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
- Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
- Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
- Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.
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
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
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
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
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.
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.
DUTCH SPECULAAS COOKIES (CONTAINS GROUND ALMONDS)
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. These cookies available year round in NL but the large, often highly decorative cookies, often made to a regional or local spekulaas spice recipes that are the cooks closely guarded secret, and often topped with slivered almonds, make their appearance in late November in the run up to Saint Nicolas on December 5th. Cooking time includes refrigeration time and yield is a total guess because it depends entirely how large you choose to make your cookies :) ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Cream the butter and sugar together, then beat in the salt, almonds, egg and 3 tablespoons of milk.
- Add the flour and spices and enough of the remaining milk to make a stiff dough. Mix well to work in all of the flour throughout the mixture.
- Roll into a ball, cover with cling film and refrigerate for 30 minutes.
- Roll out and use a wooden Speculaas form to make decorative shapes or use cookie cutter forms. Place on a greased baking tray, brush lightly with milk and bake at 200°C (400°F) for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 207.3, Fat 8.3, SaturatedFat 4.4, Cholesterol 28.1, Sodium 115.4, Carbohydrate 30.7, Fiber 0.9, Sugar 14.6, Protein 3.1
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
MARTHA'S SPECULAAS COOKIES
One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image of the molds from which they're shaped.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together flour, baking soda, salt, and spices.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, 2 minutes. Reduce speed to low; beat in half the flour mixture. Beat in milk, followed by remaining flour mixture. Shape dough into a flat disk, wrap in plastic, and refrigerate until firm, at least 2 hours or up to overnight.
- Line three baking sheets with parchment. Dab speculaas mold all over with a small piece of dough (this provides a light buttery coating that prevents sticking). Generously sprinkle mold with flour, tapping to remove excess. Take a piece of dough that is roughly the same size as the mold; using your palm, press into mold. Using a long, thin knife, scrape off excess dough. Invert mold over a prepared baking sheet; rap far end of the mold against the sheet, holding it at an angle to release the formed cookie. Sprinkle mold with more flour; repeat with remaining dough. Gather scraps (refrigerate if dough gets too soft) and form more cookies. Freeze at least 30 minutes.
- Preheat oven to 350 degrees. Bake until firm and golden, 15 to 20 minutes. Transfer parchment with cookies to wire racks; let cool completely.
BELGIAN SPICE (SPECULAAS) COOKIES
I don't make this often, but my great grandmother brought this to the United States when she emigrated from Belgium in the 1910's. I thought I should write it down somewhere I couldn't lose it. She made these like icebox cookies, but she said that in Belgium the bakers would have cookie molds of pretty shapes carved into wooden slabs. They would press the dough over the slabs, then turn the slabs upside down over a cookie sheet, give it a sharp tap and the cookies would fall onto the sheet ready for baking. (Note: I'm not at all sure how many this makes, my estimate was a total guess)
Provided by Miu8843
Categories Dessert
Time P1DT10m
Yield 4 dozen cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Cream together first four ingredients.
- Sift together dry ingredients, pour into creamed ingredients.
- Stir until blended.
- Stir in the pecans.
- Form the dough into long rolls on wax paper and chill overnight in the refrigerator.
- Slice very thin (the family can't agree how thin "very" is) and place on cookie sheet.
- Bake at 400 degrees about 10 minutes.
Nutrition Facts : Calories 260, Fat 15.3, SaturatedFat 6.2, Cholesterol 17.9, Sodium 72.9, Carbohydrate 29.3, Fiber 0.9, Sugar 14.3, Protein 2.3
DUTCH SPECULAAS COOKIES (WITH SLIVERED ALMONDS ON TOP)
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. Each region and many local bakers within regions had their own, often highly prized and highly secret mixture of spices,and competition between then to have the most popular was fierce. These differ from my other Speculaas recipe in that they contain aniseed and ginger in the mix, and also that they do not contain ground almonds within the cookie mixture, but feature slivered almonds on the top so they are more like the giant decorative speculaas that you will find in Dutch shops from late November in the run up to Sint Nicolas on December 5th. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar together.
- Gradually add sifted dry ingredients to the creamed mixture, mixing well, until the dough forms a ball.
- Place on a floured surface and roll out very thinly until it's about 3 mm (1/8th inch) thick.
- Use cookie cutters to shape into desired forms
- Brush the tops with lightly beaten egg white.
- Decorate tops with slivered almonds.
- Bake at 190 C (375 F) for about 12 minutes or until light golden brown.
Nutrition Facts : Calories 129.3, Fat 6.7, SaturatedFat 3.3, Cholesterol 13.4, Sodium 87.2, Carbohydrate 16.3, Fiber 0.8, Sugar 8.2, Protein 1.7
SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY
Here's what you need: cinnamon, ground nutmeg, ground cloves, ground ginger, ground cardamom, white pepper, ground anise, flour, salt, baking powder, spice blend, butter, dark brown sugar, sugar, egg, cookies, evaporated milk, sweetened condensed milk, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 20 cookies
Number Of Ingredients 19
Steps:
- To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
- To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
- In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
- Add the flour mixture and combine until well mixed and dough forms.
- Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
- On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
- Cut the dough into desired cookie shape.
- Optional: use speculoos style cookie molds to shape cookies.
- Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
- To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
- Blend until peanut butter texture forms.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
SPECULAAS HOLLAND COOKIES FOR SINTERKLAAS
The yummy almonds,spices and brown sugar are a great combo.These cookies are made to celebrate Sinterklaas in Holland.This recipe is from Bust magazine.
Provided by Middaybikeride
Categories Dessert
Time 40m
Yield 8-14 cookies, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- For the dough stir together 1 1/2 cups flour with 1/3 cup flour,baking soda,salt,cinnamon,groud cloves,nutmeg.
- Next add the 3/4 cup brown sugar,mix well.
- Next cut in 1 1/2 sticks of butter and add the blanched almonds and milk.
- Knead everything together into a stiff dough,if its too stiff add 1/2 tablespoon of milk.
- Roll dough out on a floured surface to about 1/4 inch thickness.
- Cut with cookie cutters into any shape you'd like.
- Lay out on lightly greased cookie sheet,bake about 20 minutes.
Nutrition Facts : Calories 784.4, Fat 44.7, SaturatedFat 22.9, Cholesterol 92.3, Sodium 383.9, Carbohydrate 89.2, Fiber 4.3, Sugar 40.9, Protein 10.5
NICK'S SPECULAAS COOKIES
A spiced dough is placed in a carved wooden mold and turned out in these Dutch and Belgian cookies. Recipe courtesy of pastry chef and cookbook author Nick Malgieri.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24
Number Of Ingredients 12
Steps:
- In a medium bowl, add flour, baking soda, salt, cinnamon, nutmeg, coriander, ginger, cloves, and white pepper. Stir well to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until combined, about 2 minutes. Reduce to low speed, and beat in half of the flour mixture, scraping down the sides of the bowl as necessary.
- Beat in milk; then add the remaining flour mixture. Continue to beat until a firm dough forms. Shape dough into a 1/2-inch-thick rectangle. Wrap dough in plastic, and chill it in the refrigerator for several hours or overnight.
- Preheat the oven to 350 degrees. Place racks in upper and lower third of the oven. Line two or three baking sheets with parchment paper; set aside.
- Remove dough from the refrigerator. Dab mold all over with a small piece of dough; this provides a light buttery coating that will prevent sticking. Generously sprinkle mold with flour, tapping to remove any excess. Take a piece of dough that is roughly the same size as the mold, and press it with the palm of your hand into the mold. With a long thin knife, scrape away excess dough. Invert the mold over the baking sheet, and rap the far end of the mold against the pan, holding it at an angle to release the formed cookie. Use a paring knife to trim any excess dough. Reflour the mold, and repeat with remaining pieces of dough. Press together scraps of trimmed dough, and chill to prepare them for molding.
- Bake cookies until firm and golden, 15 to 20 minutes. Slide parchment paper from each baking sheet to a rack to cool. Cookies may be stored between sheets of parchment paper in an airtight container for up to 1 month.
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
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
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