Sweet Sunday's Yummy Lit Review:
The ULTIMATE Dutch cookie. I grew up off of the store-bought version of these babies... and yes, you can tell the difference between the pre-packaged (though imported from Holland) and homemade version. Mine were less spicy and a lot softer than the store-bought. Having said this, Joy of Baking did a good job with the creation of this recipe... But next time I think I'll use a bigger measurement for the spices.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter
3/4 firmly packed light brown sugar
1 large egg
finely grated rind of 1 large lemon
Additional sliced or shaved almonds
Whisk together the flour, baking powder, spices and salt. Set bowl aside.
Beat the butter and sugar until light and fluffy in a separate bowl.
Beat in the egg and lemon zest until well combined.
Add the flour mixture and beat until combined.
Flatten the dough, wrap it in plastic wrap, and refrigerate for an hour.
Preheat oven to 350 F.
Form the chilled dough into 1 inch balls. Place the balls of dough on a prepared cookie sheet, space approximately 2 inches apart. Flatten each ball of dough to 1/4 inch thick with the bottom of a glass dipped in sugar. Sprinkle each cookie with shaved almonds.
Bake for about 10-12 minutes, or until lightly browned around the edges.
Remove from oven. Transfer to a wire rack to cool completely.
Makes approximately 3 dozen cookies.