Dutch Tile Cookies Recipe
Do you want best of best Dutch Tile Cookies recipe? It is a staple food of the European people which has now gained popularity the world over. You can serve Dutch Tile Cookies as a yummy snack. In my view, if one calls oneself a good cook, one must have a personal recipe of Dutch Tile Cookies, just like I do.
Ingredients
Unsifted all-purpose flour - 1 3/4 cups
Baking powder - 1 1/2 teaspoons
Salt - 1/8 teaspoon
Butter or margarine - 3/4 cup, softened
Sugar - 3/4 cup
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.
