Dutch Spice Cookies

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From the kitchen of One Perfect Bite...Should you have any doubts, I am here to tell you that Murphy is alive and well and has recently been parked outside my kitchen door. I'll be swapping coasts come Wednesday and have been working on recipes to feature while I'm gone. Things were going swimmingly, until I heard a knock on my door and inadvertently let the devil  in. Shortly thereafter, I went to take  a tray of cookies from the oven and heard a wrenching screech as the door was opened.  It wasn't until I tried to close it that I realized the door springs had broken. Suffice it to say,  our repair man did not consider my plight an emergency, so the Silver Fox had to create a prop that would allow me to continue cooking. It is not a perfect solution, but God love him, it works and I was able to get  my work done. These cookies were among the treats that were baked with the propped oven door. The recipe for the cookies came from the Taste of Home Baking cookbook and while the cookies are delicious, the dough used to make them is very soft and difficult to work with, even when it is cold. The surface on which you roll the dough must be well-floured or you will not be able to transfer the cookies to trays for baking. If you like spicy, European-style, cookies you will love these. They are a bother to make, but they are delicious and keep really well. Here's how they are made.

Dutch Spice Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home Baking

Ingredients:
3/4 cup butter, softened
1 cup packed brown sugar
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon crushed aniseed
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup finely chopped slivered almonds

Directions:
1) In a large bowl, cream butter and brown sugar until light and fluffy. Combine flour, spices, baking powder and salt and gradually add to creamed mixture, mixing well. Stir in milk and almonds.
2) Roll dough into a 16 x 10-inch rectangle between two sheets of waxed paper. Cut into 2-inch squares. Cover with waxed paper and refrigerate for 30 minutes.
3) Place squares 1 inch apart on ungreased baking sheets. Bake 375 degrees F for 8-10 minutes or until firm. Remove to wire racks to cool. Yield: 40 cookies.






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