Indulge in the nostalgic flavors of classic windmill cookies, now transformed into irresistible windmill cookie bars. These delightful treats combine the crispiness of a cookie with the chewy texture of a bar, offering a unique and delectable experience. With three variations to choose from, these bars cater to every taste preference. The original windmill cookie bar recipe stays true to tradition, featuring a buttery shortbread crust topped with a sweet and tangy filling made from scratch. For those who crave a bit of chocolate indulgence, the chocolate windmill cookie bars are a heavenly choice, boasting a rich and decadent chocolate filling. And for a unique twist, the raspberry windmill cookie bars introduce a burst of fruity sweetness, perfectly balanced by the buttery crust. Each recipe is meticulously explained with step-by-step instructions, ensuring baking success even for beginners.
Here are our top 5 tried and tested recipes!
SPECULAAS
I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east.
Provided by ICECATS
Categories World Cuisine Recipes European Belgian
Yield 12
Number Of Ingredients 10
Steps:
- In a medium-sized bowl, mix the flour with spices, baking powder and salt.
- In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
- Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
- Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
- Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
- Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
- Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
- Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
- Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 47.6 g, Cholesterol 56.2 mg, Fat 18.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 151.6 mg, Sugar 22.5 g
DUTCH WINDMILL COOKIES
These spice-flavored cut-out cookies are creatively assembled to resemble the blades on a windmill in Holland.
Provided by Land O'Lakes
Time 1h1m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Stir sour cream and baking soda together in bowl; set aside.
- Combine flour, salt, cinnamon, nutmeg and cloves in another bowl; set aside.
- Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream mixture; beat at low speed until well mixed. Add flour mixture; continue beating until well mixed.
- Divide dough in half. Wrap half in plastic food wrap; refrigerate. Roll out remaining dough, on lightly floured surface, to 8 3/4-inch square. Cut 7 (1 1/4-inch wide) strips horizontally. Cut strips vertically every 1 1/4 inches to create 49 squares. Cut each square diagonally to create 98 triangles.
- Place 4 triangles (overlapping tips in middle) onto ungreased cookie sheets. Place sliced almonds in center, pressing down lightly. Repeat with remaining triangles. Bake 7-11 minutes or until set. Let cool 2 minutes on cookie sheets; remove to cooling rack. Repeat with remaining dough.
Nutrition Facts : Calories 50 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 55 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
SPECULAAS
Here is a recipe for the St. Nicholas Day treat (also called speculoos or Dutch windmill cookies) enjoyed in Belgium and the Netherlands. They are traditionally molded into the shape of windmills, but these crisp, almond-y spice cookies will turn out well if you roll out the dough and cut out any shape you like. This version is an adaptation of one found in Anita Chu's book, "Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable."
Provided by Laura Anderson
Categories brunch, dessert
Time 30m
Yield About 3 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
- In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
- With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
- Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
- Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
- Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
WINDMILL COOKIES
Categories Cookies Nut Dessert Bake Christmas Almond Spice Winter Chill Cinnamon Party Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 8 dozen
Number Of Ingredients 11
Steps:
- Stir together baking soda and water until baking soda is dissolved.
- Beat together butter, brown sugar, and baking soda mixture with an electric mixer until pale and fluffy.
- Whisk together flour, salt, and spices, then mix into butter mixture until combined well. Stir in almonds. Form dough into 3 (10- by 3-inch) logs and wrap tightly in plastic wrap. Freeze logs until firm, about 4 hours, or overnight.
- Preheat oven to 350°F.
- Keeping remaining logs frozen, cut 1 log crosswise into slices slightly less than 1/4 inch thick and arrange slices 1 inch apart on an ungreased baking sheet. Bake in middle of oven until set, 12 to 14 minutes, then transfer to racks to cool. Slice and bake remaining dough in same manner.
WINDMILL COOKIES
Posted by request. This recipe was originally printed in the Milwaukee Journal. Time does not include chilling time. Also, I would suggest reading kburie's review if you are interested in trying these, as it contains some very helpful preparation info
Provided by Charmed
Categories Dessert
Time 30m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the baking soda in the hot water.
- Mix together the butter, brown sugar and baking soda and water mixture.
- In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
- Roll dough into 2 loaves, each 3-1/2 x 10".
- Chill overnight in the refrigerator.
- When ready to bake, preheat oven to 350°.
- Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.
Tips:
- For the best results, use high-quality butter and cream cheese at room temperature.
- Make sure to cream the butter and cream cheese together until light and fluffy before adding the other ingredients.
- If the dough is too sticky, add more flour, one tablespoon at a time, until it is easy to handle.
- Press the dough into an even layer in the baking dish and bake until the edges are golden brown and the center is set.
- Allow the bars to cool completely before cutting them into pieces.
Conclusion:
Windmill cookie bars are a delicious and easy-to-make treat that are perfect for any occasion. With their buttery, flaky crust and sweet, creamy filling, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these windmill cookie bars a try!
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