Beth, I am making your Santa Claus cookies but... (560 views)

Is this the recipe? I found it on the old CLBB. It says bake at 350 until light golden brown.

Exported from MasterCook *

Santa Claus Cookies (Dutch)

Recipe By : by Beth
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/ Bars Holidays


Amount Measure Ingredient -- Preparation Method
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1 cup firmly packed brown sugar
1 cup granulated sugar
1 cup melted unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 lightly beaten eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blanched and sliced or slivered almonds

Combine sugars and butter in mixing bowl and cream. Stir in cinnamon, cloves and nutmeg. Add eggs and extract and mix well. Sift and add flour, baking powder and baking soda. Mix well and stir in almonds.
Form dough into small narrow rolls on waxed paper. Wrap to seal and chill or freeze.
To bake: slice very thin and place on ungreased cookie sheets. Bake at 350 degrees until light golden brown. Cool on wire racks and store in airtight container.

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NOTES from Beth: This is one of my most requested recipes; it was Dutch grandmother's Santa Claus Cookie recipe. My mother says you have to have Dutch blood to make them just right, but I think that's just her way of making sure I make them each year. I usually bake some right away and keep some in the freezer for instant warm cookies later.

awww, thank you. I took a guess and baked them for 10-12 min. They are very good.

Do these cookies taste like the speculaas that come in the windmill shape?  My dad's side of the family is 100% Dutch, so these would be fun to make.

Thanks!  I've done all my cookie baking for this season, but I'll definitely be giving these a try soon (after the post-holiday diet)!

Hope you weren't waiting on me! Hope you made them and liked them. That is correct, though over the many years, I have made them with both salted and unsalted butter. I remember adding a pinch of salt when I started using unsalteed butter -- I don't think it was needed. The flavor really comes from the almonds and spices -- and the butter. Since I generally bake with unsalted butter, that's how I make them now. My youngest asked if we could make some more so he could take some rolls of dough back to school with him. I think we'll be making a double batch tomorrow.