Note: This year, the Cookie Walk has been moved to the second Saturday in December—December 14th!
Dutch Treat: Speculaas
2 cups unsalted butter 2 cups sugar 2 large eggs 1½ teaspoons grated lemon rind 4½ cups sifted all purpose flour ¾ teaspoon salt 2 teaspoons cinnamon ½ teaspoon ground cloves ½ teaspoon ground cardamon
Cream the butter, then cream the sugar until the mixture is very light. Beat in the eggs and lemon rind. Sift the flour with the remaining ingredients and blend well with the creamed mixture. The cookies can be rolled to a depth of ⅓ inch and cut into desired shapes or pressed into a spekulaas board, which has been floured, using a pastry brush to push flour into the pattern Press the dough into the board and level it off to a depth of ⅓ inch, by drawing a thin bladed sharp knife across the board. Sometimes the dough handles with greater ease when chilled. Unmold by holding board over a cookie sheet and tapping lightly. A carved springerle rolling pin can also be used. Roll dough to ⅓ inch in thickness, then roll with floured springerle rolling pin. Cut between the springerle designs and transfer with a spatula to the cookie sheet. Bake in a preheated 375°F oven until very delicate brown 6 to 12 minutes depending on the thickness and circumference of the cookies. This recipe can be easily halved.
We had quite the crowd at the 2017 Cookie Walk!
Newsletter