Honey Speculaas [Spekulatius] Cookies
[As modified by Anne L Watson, BAKING WITH COOKIE MOLDS]
Traditional (e.g. "windmill") cookies of Holland
1 cup (225 grams) unsalted butter or margarine
1 large egg
1/2 cup (120 milliliters) honey
1 tablespoon milk
1 teaspoon almond extract
1/2 cup (110 grams) firmly packed light brown sugar - See Notes
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
About 4 1/2 cups (630 grams) all-purpose flour (plain flour)
Optional: sliced almonds for use on baking sheet,
milk for brushing cookie surfaces before baking.
1- Melt the butter and set aside.
2 - Beat the egg in a large bowl until yolk and white are fully mixed.
3 - Stir the honey, milk, and almond extract. Add to the egg and beat until well mixed.
4 - Mix the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add to the egg mixture
and beat until well mixed.
5 - Add the melted butter slowly and beat until well mixed.
6 - Add flour slowly until the mixture is solid enough to knead.
7 - Transfer to your work surface and knead in more flour to make a soft, and only slightly sticky dough.
8 - Wrap or cover the dough and refrigerate for up to 1/2 hour - until firm but still flexible.
9 - Repeatedly fill the mold cavity (such as windmill above) and transfer cookie shapes to a baking sheet.
10 - Refrigerate the baking sheet of cookie shapes while you preheat the oven to
350 degrees F. (or lower - especially for thick cookies).
11 - Bake for 10-15 minutes or until the cookies are slightly browned at the edges.
Notes: Brown sugar should be firmly packed when measuring,
but sift to remove lumps before adding to cookie dough.