Dutch Christmas Cookies

3 1/4 cups flour
¼ teaspoon salt
2 teaspoons baking soda
1 1/2 cups sugar
1 cup butter, softened
1 large egg
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon anise oil (ground anise seed would work as well)
2 tablespoons light or dark corn syrup
In a medium bowl, sift together flour with baking soda and salt.

In a large bowl, beat sugar and butter at high speed until light and fluffy. Beat in egg, then spices, anise oil and corn syrup, blending well.

At low speed, stir in flour one cup at a time until well mixed. Cover and refrigerate for at least one hour or overnight.

To bake: Heat oven to 375 degrees. Divide dough into 8 sections or more and shape into 14-inch ropes. Slice into ¼-inch slices. Arrange 3/4-inch apart on ungreased cookie sheets and bake until lightly browned, about 8 minutes.

Cool on wire racks, and store in an airtight container. They exceptionally well and even improve over time. We make them early in December and they last well past Christmas.

The dough also freezes well, tightly wrapped. Roll into ropes before freezing. Then when you’re ready to bake them, slice while frozen and bake a couple of minutes longer than usual.


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