Delicious traditional, thin, crisp, dark-brown cookies that originate from the Netherlands. They are extra satsifying with the festive icing! Serve for Christmas and holiday gatherings.
2 dozen 3-4 inch cookies
1/2 cup (8 tablespoons, 113g) cold unsalted butter, cut into 1/4 inch pieces
3/4 cup (159g) light brown sugar
1 tsp pure vanilla extract
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 tsp Kosher salt
1 1/2 cups (177g) Unbleached All-Purpose Flour
1/2 cup (46g) almond flour, blanched and unblanched
1 tsp baking powder
2 to 4 tbsp (28g to 57g) milk (regular or low-fat)
1/2 cup (57g) confectioners’ or glazing sugar
3-4 tsp milk or water
crushed candy canes
For the cookies:
In the bowl of a stand mixer, beat together the butter, sugar, vanilla, spices, and salt using the paddle attachment.
Mix in the flour, almond flour, and baking powder, in two additions. Add enough milk to make a stiff dough.
Using your hands on a lightly floured work surface, work the dough into two disks, wrap in plastic, and refrigerate for 2 hours or overnight.
Preheat the oven to 325°F with the racks in the middle. Lightly grease, or line two baking sheets with parchment.
Roll the dough 1/8″ to 1/4″ thick, working with one disk at a time. Cut out shapes using cookie cutters, and carefully transfer the cookies to the prepared pans.
Bake the cookies for for 15 to 20 minutes, until they’re lightly browned around the edges.
Remove them from the oven and transfer to a rack to cool. When they cool, they will become firm up and become quite hard.
For the icing:
In a medium bowl, stir together the sugar and enough milk or water to create a thick but smooth, drizzle-able icing.
Working with one cookie at a time, drizzle the icing over the cookies in any pattern you wish. Top immediately with some crushed candy cane. Continue until you have decorated all of the cookies. Let the icing dry then
~ Marla Meridith