Marthas Speculaas Cookies Recipes

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MARTHA'S SPECULAAS COOKIES



Martha's Speculaas Cookies image

One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image of the molds from which they're shaped.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 24

Number Of Ingredients 15

3 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon freshly ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground mace
1/4 teaspoon freshly ground white pepper
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1/3 cup whole milk

Steps:

  • In a medium bowl, whisk together flour, baking soda, salt, and spices.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, 2 minutes. Reduce speed to low; beat in half the flour mixture. Beat in milk, followed by remaining flour mixture. Shape dough into a flat disk, wrap in plastic, and refrigerate until firm, at least 2 hours or up to overnight.
  • Line three baking sheets with parchment. Dab speculaas mold all over with a small piece of dough (this provides a light buttery coating that prevents sticking). Generously sprinkle mold with flour, tapping to remove excess. Take a piece of dough that is roughly the same size as the mold; using your palm, press into mold. Using a long, thin knife, scrape off excess dough. Invert mold over a prepared baking sheet; rap far end of the mold against the sheet, holding it at an angle to release the formed cookie. Sprinkle mold with more flour; repeat with remaining dough. Gather scraps (refrigerate if dough gets too soft) and form more cookies. Freeze at least 30 minutes.
  • Preheat oven to 350 degrees. Bake until firm and golden, 15 to 20 minutes. Transfer parchment with cookies to wire racks; let cool completely.

FESTIVE SPECULOOS COOKIES (A CLASSIC RECIPE)



Festive Speculoos Cookies (A Classic Recipe) image

Bake up some perfectly crisp 'n' spicy Speculoos Cookies using this classic recipe. One bite and you'll be transported to a wintery wonderland.

Provided by Bernice Hill

Categories     Cookies

Time 55m

Number Of Ingredients 14

1/2 cup unsalted butter; room temperature
1/2 cups dark brown sugar; packed
1/2 cup white sugar
1 large egg; room temperature
1 1/2 cups flour
1/3 cup finely ground almond flour
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/3 cup sliced almonds (optional)

Steps:

  • Using a stand mixer or hand held mixer, cream the butter and sugar together until the mixture becomes lighter in colour.
  • Add egg to the butter/sugar and mix in well.
  • Measure all dry ingredients into a bowl and whisk slowly to combine.
  • With the mixer on low speed, gradually add dry ingredients. Let them come slightly together then turn out on a clean surface and finish mixing by hand.
  • Cut two large lengths of parchment paper and place dough in between them.
  • Steady the end of the paper in between your body and the counter while you roll the dough in an upward motion.
  • Roll dough out in an even fashion until it reaches 1/4 inch thickness. Chill for 20-30 minutes.
  • Pre-heat oven to 350 F. Remove dough from refrigerator and cut into desired shapes. Place shapes 1 inch apart on a parchment lined baking sheet. Press sliced almonds on top, if using.
  • Bake for 8-10 minutes. Remove and allow to cool on a baking rack. Store in an airtight container for up to 7 days or freeze.

Nutrition Facts : ServingSize 1

NICK'S SPECULAAS COOKIES



Nick's Speculaas Cookies image

A spiced dough is placed in a carved wooden mold and turned out in these Dutch and Belgian cookies. Recipe courtesy of pastry chef and cookbook author Nick Malgieri.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 24

Number Of Ingredients 12

3 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground white pepper
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup firmly packed light-brown sugar
1/3 cup milk or water

Steps:

  • In a medium bowl, add flour, baking soda, salt, cinnamon, nutmeg, coriander, ginger, cloves, and white pepper. Stir well to combine.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until combined, about 2 minutes. Reduce to low speed, and beat in half of the flour mixture, scraping down the sides of the bowl as necessary.
  • Beat in milk; then add the remaining flour mixture. Continue to beat until a firm dough forms. Shape dough into a 1/2-inch-thick rectangle. Wrap dough in plastic, and chill it in the refrigerator for several hours or overnight.
  • Preheat the oven to 350 degrees. Place racks in upper and lower third of the oven. Line two or three baking sheets with parchment paper; set aside.
  • Remove dough from the refrigerator. Dab mold all over with a small piece of dough; this provides a light buttery coating that will prevent sticking. Generously sprinkle mold with flour, tapping to remove any excess. Take a piece of dough that is roughly the same size as the mold, and press it with the palm of your hand into the mold. With a long thin knife, scrape away excess dough. Invert the mold over the baking sheet, and rap the far end of the mold against the pan, holding it at an angle to release the formed cookie. Use a paring knife to trim any excess dough. Reflour the mold, and repeat with remaining pieces of dough. Press together scraps of trimmed dough, and chill to prepare them for molding.
  • Bake cookies until firm and golden, 15 to 20 minutes. Slide parchment paper from each baking sheet to a rack to cool. Cookies may be stored between sheets of parchment paper in an airtight container for up to 1 month.

SPECULAAS COOKIES



Speculaas Cookies image

When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 32 cookies

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon freshly ground white pepper
Pinch of ground cloves
6 ounces (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/3 cup water
Confectioners' sugar, for surface

Steps:

  • Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
  • Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
  • Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
  • Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.

SPECULAAS



Speculaas image

Here is a recipe for the St. Nicholas Day treat (also called speculoos or Dutch windmill cookies) enjoyed in Belgium and the Netherlands. They are traditionally molded into the shape of windmills, but these crisp, almond-y spice cookies will turn out well if you roll out the dough and cut out any shape you like. This version is an adaptation of one found in Anita Chu's book, "Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable."

Provided by Laura Anderson

Categories     brunch, dessert

Time 30m

Yield About 3 1/2 dozen cookies

Number Of Ingredients 14

1/2 cups blanched almonds, toasted
1½ cup all-purpose flour
1/2 teaspoon baking soda
1½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup light brown sugar
1/2 cup sugar
1 egg

Steps:

  • Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
  • In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
  • With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
  • Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
  • Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
  • Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
  • Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams

SPECULAAS COOKIES



Speculaas Cookies image

A delicious, traditional Dutch holiday cookie that tastes similar to gingerbread. Simple, quick, wonderful! As we Dutchies say, 'eet smakelijk!'

Provided by xcgrl604

Categories     World Cuisine Recipes     European     Dutch

Time 30m

Yield 24

Number Of Ingredients 8

1 ½ cups brown sugar
1 cup unsalted butter, softened
1 egg
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
  • Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
  • Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 163 calories, Carbohydrate 21.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 27.3 mg, Sugar 8.9 g

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