Windmill Cookies
Windmill cookies which have a distinctive, stamped appearance and spicy aroma are a nostalgic treat for many. These are rich in crunchiness and more of eaten virtually treats having a unique topographical concept and used to be the top finished treats till date.
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Ingredients:
The Origin Story of Windmill Cookies
Speculaas windmill cookies come from the Netherlands and Belgium. These cookies made with cinnamon, nutmeg, cloves and more are heavily spiced and traditionally baked to celebrate St. Nicholas Day. Its name and iconic Windmill Cookies shape pay homage to Dutch heritage, whose windmills are a symbol of an age of ingenuity and tradition.
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The elaborate designs on some of the cookies are made with carved wooden molds, which can use the same scenes, Windmill Cookies or people. So they spread around the world, and before long they were a common treat, given for holidays or eaten on rainy afternoons.
Why Windmill Cookies?
Chilly & Flavor: With this combination of warm flavors, these cookies have a unique aroma.
Croquant : Ideal pour tremper dans du cafe.
A bit of history: We all love a throwback, and you get one every time you ink a towel.
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Tips for Success
Turn out authentic molds:
Traditional wooden molds will give the cookies their signature intricate designs.
Don’t Overbake:
As crunchy as they are, these cookies shouldn’t get too much color.
Store It Right:
Store the cookies in an airtight container to keep them crunchy.
Cheesy Hash Browns Recipe
Prep Time: 15 Mins > Cook Time: 25 Mins > Total Time: 40 Mins
Ingredients:
Instructions:
Step 1:
Mix flour, baking powder and soda, salt, cinnamon, nutmeg, cloves and ginger in a bowl.
Step 2:
Gradually pour the dry ingredients into your wet mixture and stir to combine. Please note that your dough might be a bit chunky–this is fine! You can either flatten the balls of dough or leave them rounded like so.
Step 3:
Wrap dough in plastic and refrigerate for at least 1 hour, which will make it easier to roll and shape.
Step 4:
Preheat your oven to 350°F (175°C). On a floured work surface, roll dough out to 1/4-inch thickness. Cut with windmill-shaped cookie cutters or other molds. Drop the cookies onto a sheet pan lined with parchment paper.
Step 5:
Bake the cookies for 10–12 minutes, until their edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Conclusion
Windmill cookies bittersweet, blend with spices, tradition and art. However you choose to pay homage to the Dutch roots or unique flavor of these cookies, they’ll be sure to impress. So pull out the recipe, roll up your sleeves and make a batch (or two) of these old-fashioned treats
