- 1 cup dark brown sugar
- 3 tbsp milk, warm
- 1/2 teaspoon salt
- 3 cups sifted flour
- 3 tbsp Home Cook’s Pantry Speculaas Dutch Spice
- 1 1/4 cups butter
- 1/2 cup slivered almonds
- 1/2 tsp baking powder
Combine sugar and milk in a bowl; stir until smooth. In another bowl, sift together dry ingredients and cut in the butter until the mixture is like cornmeal.
Add liquid ingredients and almonds. Mix well then wrap in foil and chill overnight. Preheat oven to 350°. Dust surface and rolling pin liberally with flour. Roll out the dough to 1/4-inch thickness. Use Christmas cookie cutters or a windmill cutter. Place on parchment paper and bake for 10-12 minutes. Remove and cool.
Yields 48 cookies, depending on size of cookie cutters.