Marla Meridith

December 18, 2019



Dutch Speculaas Cookies with Peppermint Crunch Icing. 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. MarlaMeridith.com
Dutch Speculaas Cookies with Peppermint Crunch Icing. 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. MarlaMeridith.com
Dutch Speculaas Cookies with Peppermint Crunch Icing. 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. MarlaMeridith.com

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

By Marla Meridith  , , , , ,   ,   

December 18, 2019

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.

  • Prep: 2 hrs
  • Cook: 20 mins
  • Yields: 2 dozen 3-4 inch cookies

Ingredients

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)

glaze

1/2 cup (57g) confectioners' or glazing sugar

3-4 tsp milk or water

crushed candy canes

Directions

1For the cookies:

2In the bowl of a stand mixer, beat together the butter, sugar, vanilla, spices, and salt using the paddle attachment.

3Mix in the flour, almond flour, and baking powder, in two additions. Add enough milk to make a stiff dough.

4Using your hands on a lightly floured work surface, work the dough into two disks, wrap in plastic, and refrigerate for 2 hours or overnight.

5Preheat the oven to 325°F with the racks in the middle. Lightly grease, or line two baking sheets with parchment.

6Roll 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.

7Bake the cookies for for 15 to 20 minutes, until they're lightly browned around the edges.

8Remove them from the oven and transfer to a rack to cool. When they cool, they will become firm up and become quite hard.

9For the icing:

10In a medium bowl, stir together the sugar and enough milk or water to create a thick but smooth, drizzle-able icing.

11Working 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

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