Windmill Cookies

Course: Dessert

Cuisine: Dutch

Diet: Vegetarian

Crisp and spiced, these windmill cookies are a nostalgic treat filled with warm spices and slivered almonds. Perfect for sharing—or keeping all to yourself.

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Ingredients

1 teaspoon baking soda
½ cup hot water
1 cup butter
2 cups brown sugar firmly packed
4 cups flour
¾ cup blanched slivered almonds

Spice blend:

1⅓ tablespoons ground cinnamon
⅓ tablespoon ground nutmeg
⅓ tablespoon ground cloves
¼ tablespoon ground white pepper
¼ tablespoon ground ginger
¼ tablespoon ground cardamom

Instructions

Dissolve baking soda in the hot water and set aside.
In a large bowl, mix butter and brown sugar until creamy.
Add the baking soda-water mixture to the butter and sugar mixture. Stir until combined.
In a separate bowl, whisk together the flour and spice blend.
Gradually add the dry ingredients to the wet mixture. Stir in the slivered almonds.
Roll the dough into 2 loaves, each approximately 3.5 x 10 inches.
Chill overnight in the refrigerator.
When ready to bake, preheat the oven to 350°F (175°C).
Slice the dough into ¼-inch slices and place on a cookie sheet about 2 inches apart.
Bake for 10 minutes, or until lightly browned.
Allow cookies to cool completely before serving.

Notes

Be sure to chill the dough overnight; it’s soft and will firm up in the refrigerator.
Return the dough to the refrigerator between batches to keep it easy to handle.
For easier handling, flour your hands when forming the loaves.
If desired, you can add almond extract for a stronger almond flavor.