These spice-flavored cut-out cookies are creatively assembled to resemble the blades on a windmill in Holland.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1/4 cup sour cream
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter softened
Heat oven to 350°F.
Stir sour cream and baking soda together in bowl; set aside.
Combine flour, salt, cinnamon, nutmeg and cloves in another bowl; set aside.
Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream mixture; beat at low speed until well mixed. Add flour mixture; continue beating until well mixed.
Divide dough in half. Wrap half in plastic food wrap; refrigerate. Roll out remaining 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.
Place 4 triangles (overlapping tips in middle) onto ungreased cookie sheets. Place sliced almonds in center, pressing down lightly. Repeat with remaining triangles. Bake 7-11 minutes or until set. Let cool 2 minutes on cookie sheets; remove to cooling rack. Repeat with remaining dough.
Explore reviews fromour online community
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.