3 cups all-purpose flour
1 1/2 cup butter or margarine -- or 3/4 c. of each
1 1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground ginger
2 1/2 tsp. baking powder (optional) an egg can be substituted.
In a large bowl of an electric mixer, beat butter with sugar until creamy.
In another bowl, stir together flour, spices and baking powder. Gradually add dry ingredients to creamed mixture, mixing at low speed until well blended. Form into a ball and cover. Chill for at least 2 hours.
To cut with cookie
cutters, roll well-chilled dough on a generously floured board to 1/16
inch thickness. Dip standard cutters into flour, then press into
dough. With a wide spatula, transfer cookies to greased cookie sheet,
(you can spread a layer of slivered almonds on the cookie sheet and
press cookies lightly into almonds), placing them about 1/2 inch
apart.
Bake in 325° oven until
edges begin to turn dark, about 6 to 8 minutes. Cool cookies
on
baking sheet 1 minute before removing them with a spatula to a wire
rack. Cool completely; store in airtight containers at room
temperature up to 2 weeks or freeze. Makes about 3 dozen thin, 3-inch
cookies.
For pieces of Speculaas,
break sheet of cookie into generous pieces. Cool and serve.
Recipe can be doubled as required.
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