DUTCH SUGAR COOKIES (ARNHEMSE MEISJES)
Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to caramelized perfection.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside.
- In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 tablespoon at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight.
- Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.
DUTCH COOKIES
This recipe has become a cherished family favorite, and it all began in 1965 with my older brother's 2nd grade teacher sharing it with our mother. Melt-in-your-mouth good! At holiday time, add festive sprinkles on top while chocolate is still soft. Enjoy!
Provided by TRACE23
Categories World Cuisine Recipes European Dutch
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F (175 degrees C).
- Cream together the butter, shortening, sugar and vanilla.
- Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
- Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
- Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 12.5 g, Cholesterol 6.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 32.2 mg, Sugar 7.5 g
DUIMPJES - DUTCH COOKIES
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Drop Cookies
Time 27m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cream butter and sugar together until light and fluffy.
- Sift flour, salt and baking powder together; add alternatively with the milk to the creamed mixture.
- Add almonds and anise seed; mix thoroughly.
- Drop from a teaspoon onto a baking sheet.
- Bake for 12 minutes or until golden.
Nutrition Facts : Calories 64.8, Fat 2.9, SaturatedFat 1.4, Cholesterol 5.8, Sodium 48.4, Carbohydrate 8.7, Fiber 0.3, Sugar 3.2, Protein 1.2
DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES
Rich dark chocolate and crunchy, colorful M&M's combine to make these cookies extra special. Who wouldn't want to receive this mix as a gift? -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, eggs and vanilla until well blended. Add contents of jar and beat just until combined. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
DUTCH COOKIES
These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds. **Cookies will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 2 weeks. Taken from the Scandinavia international recipes from Epicurious.com for ZWT.
Provided by alligirl
Categories Bar Cookie
Time 1h5m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325°F
- Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
- Whisk together flour, cinnamon, and salt in a bowl until combined.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
- Spread batter evenly in pan with an offset spatula.
- Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
- Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
- Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
- Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
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