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These spice-flavored cut-out cookies are creatively assembled to resemble the blades on a windmill in Holland.
Heat oven to 350°F. Stir sour cream and baking soda together in small bowl; set aside. Combine flour, salt, cinnamon, nutmeg and cloves in medium bowl.
Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add sour cream mixture. Beat until well mixed. Add flour mixture; continue beating until well mixed.
Divide dough in half. Wrap 1 half in plastic food wrap; refrigerate. Roll out remaining half of dough, on lightly floured surface, to 8 3/4-inch square. Cut 7 (1 1/4-inch wide) strips horizontally. Cut strips vertically every 1 1/4 inches to create 49 squares. Cut each square diagonally to create 98 triangles.
For each cookie, place 4 triangles (overlapping tips in middle) onto ungreased cookie sheets. Place sliced almonds in center, pressing down lightly. Repeat with remaining triangles. Bake for 7 to 11 minutes or until set. Let cool 2 minutes on cookie sheets; remove to wire cooling rack. Repeat with remaining dough.
Dietary Fiber: 0g
I agree with the other review that the spices need to be increased. Thanks to Mary's suggestion I increased the Cinnamon to 1/2 tsp and the cloves to 1/4 tsp. Next time I will increase the cloves a little more. Also agree that the dough isn't easy to work with. I put it in a log shape in the refridgerator and just did slices. Not sure how to fix this, may try a little less flour next time. Overall the flavor is very good and this recipe is similar to many others on the internet - most of which also had comments on difficulties with the dough not crumbling. I will try it again.
I found the dough too soft even after refridgerating to roll and cut well. My husband and I also felt it needed more spice. On the second half of the batch I added more clove and I made them into flattened drop cookies which seemed to work out well. The cookies needed to cool for one minute on the cookie sheet before being moved to the cooling racks. With these modifications I will make this recipe again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/868
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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