Dutch Tile Cookies Recipe
Ingredients
| Unsifted all-purpose flour - 1 3/4 cups | ||
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| Sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Blanched whole almonds - halved | ||
| Red and green candied cherries - cut in bits | ||
Directions
GETTING READY
1) Preheat oven to 375F.
MAKING
2) On sheet of waxed paper, sift flour with baking powder and salt; keep aside.
3) In large bowl, with wooden spoon, beat butter with sugar and vanilla and almond extracts until smooth.
4) Gradually add flour mixture, stirring until well combined.
5) Make a stiff dough.
6) Divide in half.
7) On slightly dampened surface, between 2 sheets of waxed paper, roll out half of dough into a 7-1/2-inch square.
8) Cut into 25 (1-1/2-inch) squares.
9) Decorate each with a nut half and bits of cherries.
10) Place, 2 inches apart, on ungreased cookie sheets.
11) Bake 10 to 12 minutes, or just until lightly browned.
12) Remove to wire rack; cool completely.
13) Repeat with remaining dough.
SERVING
14) Serve the cookies fresh or store in an airtight container once cooled properly.
1) Preheat oven to 375F.
MAKING
2) On sheet of waxed paper, sift flour with baking powder and salt; keep aside.
3) In large bowl, with wooden spoon, beat butter with sugar and vanilla and almond extracts until smooth.
4) Gradually add flour mixture, stirring until well combined.
5) Make a stiff dough.
6) Divide in half.
7) On slightly dampened surface, between 2 sheets of waxed paper, roll out half of dough into a 7-1/2-inch square.
8) Cut into 25 (1-1/2-inch) squares.
9) Decorate each with a nut half and bits of cherries.
10) Place, 2 inches apart, on ungreased cookie sheets.
11) Bake 10 to 12 minutes, or just until lightly browned.
12) Remove to wire rack; cool completely.
13) Repeat with remaining dough.
SERVING
14) Serve the cookies fresh or store in an airtight container once cooled properly.
Chef
