Windmill Cookies Recipes

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WINDMILL COOKIES



Windmill Cookies image

Posted by request. This recipe was originally printed in the Milwaukee Journal. Time does not include chilling time. Also, I would suggest reading kburie's review if you are interested in trying these, as it contains some very helpful preparation info

Provided by Charmed

Categories     Dessert

Time 30m

Yield 50 serving(s)

Number Of Ingredients 10

1 teaspoon baking soda
1/2 cup hot water
1 cup butter
2 cups brown sugar, firmly packed
4 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash ground cloves
1/2 teaspoon ground mace
3/4 cup blanched slivered almond

Steps:

  • Dissolve the baking soda in the hot water.
  • Mix together the butter, brown sugar and baking soda and water mixture.
  • In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
  • Roll dough into 2 loaves, each 3-1/2 x 10".
  • Chill overnight in the refrigerator.
  • When ready to bake, preheat oven to 350°.
  • Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.

SPECULAAS



Speculaas image

I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east.

Provided by ICECATS

Categories     World Cuisine Recipes     European     Belgian

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
⅛ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
1 ¼ cups packed brown sugar
1 egg
½ cup sliced almonds

Steps:

  • In a medium-sized bowl, mix the flour with spices, baking powder and salt.
  • In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
  • Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
  • Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
  • Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
  • Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
  • Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
  • Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
  • Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 47.6 g, Cholesterol 56.2 mg, Fat 18.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 151.6 mg, Sugar 22.5 g

SPECULAAS (DUTCH WINDMILL COOKIES)



Speculaas (Dutch Windmill Cookies) image

My grandpa taught me how to make these authentic Dutch windmill cookies, using his wood cookie forms that have passed through the generations. Today, they can be made into any shape you like, using cookie cutters.

Provided by RyGuy

Categories     Dessert

Time 40m

Yield 24-36 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup margarine
2 3/4 cups flour
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup finley chopped blanched almond, divided

Steps:

  • In a bowl, beat the butter 30 seconds or until softened.
  • Combine the remaining ingredients, except for the almonds, in a small bowl.
  • Add half of this mixture into the butter. Stir until mixed.
  • Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
  • Divide dough in half.
  • On lightly floured surface roll one portion ot the dough to 1/8" thickness.
  • Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired).
  • Repeat with second half of dough.
  • Bake at 350 degrees 8-10 minutes, or until browned.
  • Cool on cookie sheet one minute.
  • Remove and allow to cool.

DUTCH WINDMILL COOKIES



Dutch Windmill Cookies image

These spice-flavored cut-out cookies are creatively assembled to resemble the blades on a windmill in Holland.

Provided by Land O'Lakes

Time 1h1m

Yield 48 cookies

Number Of Ingredients 10

1/4 cup sour cream
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter softened
Sliced almonds

Steps:

  • Heat oven to 350°F.
  • Stir sour cream and baking soda together in bowl; set aside.
  • Combine flour, salt, cinnamon, nutmeg and cloves in another bowl; set aside.
  • Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream mixture; beat at low speed until well mixed. Add flour mixture; continue beating until well mixed.
  • Divide dough in half. Wrap half in plastic food wrap; refrigerate. Roll out remaining dough, on lightly floured surface, to 8 3/4-inch square. Cut 7 (1 1/4-inch wide) strips horizontally. Cut strips vertically every 1 1/4 inches to create 49 squares. Cut each square diagonally to create 98 triangles.
  • Place 4 triangles (overlapping tips in middle) onto ungreased cookie sheets. Place sliced almonds in center, pressing down lightly. Repeat with remaining triangles. Bake 7-11 minutes or until set. Let cool 2 minutes on cookie sheets; remove to cooling rack. Repeat with remaining dough.

Nutrition Facts : Calories 50 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 55 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

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

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

WINDMILL COOKIE BARS



Windmill Cookie Bars image

When I went to my grandma's house as a child, she was often baking Dutch windmill cookies. Like her cookies, my bars feature crisp slivered almonds.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1 cup sugar
1 large egg, separated
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup slivered almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture. , Press into a greased 15x10x1-in. baking pan. Lightly beat egg white; brush over dough. Sprinkle with almonds., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; cut into bars. Cool completely.

Nutrition Facts : Calories 266 calories, Fat 16g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

DUTCH WINDMILL COOKIE SLICES



Dutch Windmill Cookie Slices image

These will remind you of the windmill cookies you loved to dunk in your milk as a child or your coffee not that so long ago. You can roll these out and cut with cookie cutters too, if you like.

Provided by Pat Duran

Categories     Cookies

Time 25m

Number Of Ingredients 9

1 lb butter or margarine
1/2 c dairy sour cream
4 tsp cinnamon
1/2 tsp cloves
2 c brown sugar, packed
1/2 tsp baking soda
1/2 tsp nutmeg
5 c all purpose flour
1/2 c chopped nuts or sliced almonds

Steps:

  • 1. Mix butter, sugar and sour cream. Add dry ingredients. Mix well and form into rolls and wrap in plastic wrap. Refrigerate overnight. Slice 1/4 inch thickness or a little more. Place on greased cookie sheet. Bake at 375^ for 10-15 minutes. --- If rolling out for cookie chill in refrigerator for at least 30 minutes. Dip cutter in flour and cut in desired shapes. and bake as above.

WINDMILL COOKIES



Windmill Cookies image

I have spent the last 18 years of my life working for a non-profit. One of the things that this typically means -- there were a lot of potlucks. Or shared lunches. Or what-have-you. At one, a volunteer showed up with cookies. "These are FABULOUS! I must have this recipe!" And he obliged by bringing it in. Without a name,...

Provided by Nicole Bredeweg

Categories     Cookies

Number Of Ingredients 11

1 c butter
3/4 c sugar
3/4 c brown sugar
1 egg
`2 c flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 c rolled oats

Steps:

  • 1. Mix ingredients. Roll into small balls onto cookie sheet. Flatten with glass dipped in sugar each time. Bake at 350*F 10 - 12 minutes.

WINDMILL COOKIES



Windmill Cookies image

Categories     Cookies     Nut     Dessert     Bake     Christmas     Almond     Spice     Winter     Chill     Cinnamon     Party     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 8 dozen

Number Of Ingredients 11

1 teaspoon baking soda
1/2 cup hot water
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
Pinch of ground cloves
1 cup slivered almonds (4 oz)

Steps:

  • Stir together baking soda and water until baking soda is dissolved.
  • Beat together butter, brown sugar, and baking soda mixture with an electric mixer until pale and fluffy.
  • Whisk together flour, salt, and spices, then mix into butter mixture until combined well. Stir in almonds. Form dough into 3 (10- by 3-inch) logs and wrap tightly in plastic wrap. Freeze logs until firm, about 4 hours, or overnight.
  • Preheat oven to 350°F.
  • Keeping remaining logs frozen, cut 1 log crosswise into slices slightly less than 1/4 inch thick and arrange slices 1 inch apart on an ungreased baking sheet. Bake in middle of oven until set, 12 to 14 minutes, then transfer to racks to cool. Slice and bake remaining dough in same manner.

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