A Dutch Lacy Almond Cookie
1 cup brown sugar
3/4 cup flour
1 tsp cinnamon
1 cup chopped slivered almonds
Knead all ingredients into a firm ball, Shape into marble-sized balls and place far apart on buttered cookie sheet. Flatten with fork dipped in cold water. Bake in preheated oven at 375 degrees for 7-8 minutes. The dough will melt and become lacy, thin and crisp. Cool on cookie sheet and remove with spatula.
Coarsely chop slivered almonds
combine with brown sugar, flour, cinnamon and 5 tablespoon softened butter
Knead together by hand, this is the tricky part…if it turns out dry or crumbly, you will need to add more softened butter. Start with 2 tablespoons at a time. The dough needs to be softer and fluffier than regular cookie dough.
butter your cookie sheets
Test your dough by baking just a few to make sure they will melt. If they do not melt, add a little more softened butter. If they melt too much, add a little more brown sugar and flour to the mixture.
Roll the dough into marble sized balls and flatten with a fork
Bake at 375 degrees for 7-8 minutes
Cool on cookie sheet and remove with spatula
These beautiful lacy cookies taste amazing. The dough is easy to work with and to adjust. Don’t give up! These beauty’s are worth the effort to learn and then you have it down pat and can easily make them all the time.
Another sweet Dutch cookie is Adriana Runia
She is now with her husband, my cousin Gerritt in Heaven above
They are forever in my heart