Speculatius cookies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Unsifted flour |
| ¾ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground clovees |
| ¼ | teaspoon | Ground mace |
| 1 | pinch | Salt |
| ¾ | cup | (1-1/2 sticks) sweet butter |
| 1 | cup | Confectioners' sugar |
| 1 | Egg | |
| 1 | teaspoon | Grated lemon rind |
Directions
Spicy holiday cookies made with a rolling pin or wooden molds.
NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring.
Preheat oven to 350~
Combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax paper.
Beat butter with sugar in a large bowl until light and fluffy; beat in egg and lemon rind. Stir in flour mixture, blending well.
Roll out dough, one half at a time, on a lightly floured surface to a ¼-inch thickness. Use a floured speculatius or springerle rolling pin (see note #2 below) and roll over dough only once, pressing designs into dough to an ⅛ inch thickness. Cut cookies apart on dividing lines. Place cookies, 1 inch apart, on ungreased cookie sheets. Repeat with remaining dough.
Bake in a 350~ oven for 15 minutes or until cookies are a light golden brown.
Remove from cookie sheets to wire racks; cool completely.
NOTE 2: Instead of speculatius rolling pin, you can use speculatius wooden molds which make larger cookies so the yield will be less.