This classic Dutch recipe is also known as St. Nicholas Cookies, or in northern Germany, Spekulatius.
- Source: Christmas Cookie Recipes from around the World
- Submitted by firstname.lastname@example.org
- Makes about 36
- 1 cup unsalted butter; softened
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1¼ cups brown sugar, firmly packed
- 2 large eggs, lightly beaten
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- ½ teaspoon ginger
- ½ teaspoon ground anise seed
- ⅛ teaspoon salt
- ½ cup sliced almonds
- In a large mixing bowl combine butter and vanilla with both sugars and beat until light and fluffy.
- Add beaten eggs and blend well.
- Sift the flour and all remaining dry ingredients together and beat into the butter mixture.
- Mix in the sliced almonds by hand, so as not to crush them.
- Divide the dough into four equal portions and chill overnight.
- Pre-heat oven to 350°F.
- Roll the cooled dough out into ¼- inch thick portions and cut with cookie cutters or shape with a special speculaas mold or other cookie mold or stamp.
- Bake for 10 – 15 minutes and store in an airtight container.