Dutch Speculaas| Christy Rost
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar, packed
- 1 tablespoon molasses
- 4 to 5 tablespoons milk
- 1 teaspoon vanilla
- 2 cups flour
- ¾ teaspoon baking powder
- 1 ½ teaspoons Saigon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon cardamom
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- Additional flour for rolling dough
In the large bowl of an electric mixer, cream butter and brown sugar until they are light. Add molasses and beat well.
In a medium bowl, stir together flour, baking powder, cinnamon, cloves, cardamom, nutmeg, ginger, and salt. Gradually add the flour mixture to the creamed mixture alternately with the milk and vanilla to form a stiff dough. Form the dough into a large, flat disc, wrap in plastic wrap, and chill 1 hour or until it is firm.
Preheat the oven to 325 degrees and line cookie sheets with parchment paper. Roll out the dough on a floured counter or pastry cloth to ¼-inch thickness. Dust speculaas molds well with flour between each cookie. Press a small amount of dough into the mold with your fingers, and trim off excess dough with a knife. Tap the mold on the counter to release the dough and transfer the cookie to the cookie sheet.
If using a cookie press, dust the press with flour between each cookie. Roll dough into 1-inch balls between hands and place them on a floured pastry cloth. Press each ball with the cookie press, gently peel the cookie from the press, and transfer them to the cookie sheet. Bake 15 to 17 minutes until the cookies are somewhat firm. Remove them from the oven and cool 2 minutes; then transfer to a rack to cool completely.
Yield: 3 ½ dozen cookies