Speculatius Cookies makes 2-4 dozen depending on size.
1 cup unsalted butter
2 cups flour
1 cup firmly packed brown sugar
1/2 tsp. cardamom
2 tsp. cinnamon
1/2 tsp. salt
I cut the butter into quarters to make it easier to blend in the flour when the time comes.
First cream the sugar eggs together in the mixer until they are smooth and creamy.
It's important to scrape the bottom of the mixer to be sure that the mixture is well blended.
Next, use a fork or pastry blender to cut the butter into the flour until it resembles corn meal.
Then combine the spices and salt with the flour mixture and add that to the butter, sugar mixture.
Spread the dough thin on a baking sheet. I lined mine with parchment paper to make it easier to get the cookies off later.
To smooth the top I used a wet spatula and patience.
At this point the dough has to rest and get cold enough to stamp. Cover with wax paper and place in the fridge for 6-10 hours or until thoroughly chilled.
Donovan Painted a picture:
|Autumn Flag by Donovan age 4.|
Now, preheat the oven to 350 degrees.
The next step is to stamp the cookie. If you don't have a stamp you could lightly press a design into it with kitchen utensils:)
Then, cut into squares. This dough could also be rolled in waxed paper and cut into circles after it was thoroughly chilled.
I should have lifted each cookie and placed it on a separate baking sheet at this point. But I baked them right on the pan. I lost the crinkled edging that I cut into them :( Bake 10 minutes or until done.
Enjoy your cookies!
I've pictured them here with my
Pumpkin spiced Heart Shaped Sugar Cubes and
Pumpkin Pie Spiced Pumpkin Shaped Sugar Cubes
but I would choose a Turbinado Sugar Star Shaped Sugar Cube to serve with the tea the next time. The spice was a little much for a spicy cookie.
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