Anyway - we made these for our neighborhood cookie boxes. I don't know if our neighbors appreciate the super spiced cookies - but I sure did. These would be even better with some sliced almonds but as is, this works perfect with our cookie stamps. At first we sprayed the stamps with vegetable spray but later I just put some on a plate and dipped the cookie dough in it - that worked better than anything we tried. Made for some very fun cookies to bake.
Speculoos
1/2 cup butter
1/2 cup white sugar
3/4 cup brown sugar
1 egg
1 1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cardamom
1 3/4 cup flour
cinnamon sugar
Cream the butter with the sugar until well mixed. Really, really well mixed, cream for 5-10 minutes in a stand mixer until the mixture is lemon yellow and fluffy.
Add the egg and vanilla and mix well.
In a separate bowl combine the baking soda, salt, cinnamon, nutmeg, ginger, cardamon and flour. Then add the flour mixture to the mixing bowl. Mix until the flour is just mixed in, but don't over mix.
Refrigerate the dough for at least an hour.
Preheat the oven to 375 F.
Roll the dough into 1 inch balls. Place the dough balls on a well floured table or pastry board.
Use a cookie stamp to flatten the balls until they are 1/4 inch thick. Keep the cookie stamp well floured, dipping in flour after every use. Use a knife to move the stamped cookies to a cookie sheet covered in parchment paper.
You can also use a springerle rolling pin or cookie cutters to shape the cookies if you don't have cookie stamp.
Sprinkle the tops of the cookies with cinnamon sugar.
Bake for 11 minutes, until lightly brown around the edges.
Cream the butter with the sugar until well mixed. Really, really well mixed, cream for 5-10 minutes in a stand mixer until the mixture is lemon yellow and fluffy.
Add the egg and vanilla and mix well.
In a separate bowl combine the baking soda, salt, cinnamon, nutmeg, ginger, cardamon and flour. Then add the flour mixture to the mixing bowl. Mix until the flour is just mixed in, but don't over mix.
Refrigerate the dough for at least an hour.
Preheat the oven to 375 F.
Roll the dough into 1 inch balls. Place the dough balls on a well floured table or pastry board.
Use a cookie stamp to flatten the balls until they are 1/4 inch thick. Keep the cookie stamp well floured, dipping in flour after every use. Use a knife to move the stamped cookies to a cookie sheet covered in parchment paper.
You can also use a springerle rolling pin or cookie cutters to shape the cookies if you don't have cookie stamp.
Sprinkle the tops of the cookies with cinnamon sugar.
Bake for 11 minutes, until lightly brown around the edges.
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