Speculaas Snowflakes

Desserts

Assembling the wreaths before baking makes the decorating step so much simpler in this edible craft, perfect for the young, novice or slightly lazy baker.

  • Total Preparation Time: 60 minutes plus chilling minutes

Makes about 3 1/2 dozen cookies

Rating: 0 Stars

Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
3/4 cup175 mLBrown Sugar, packed
1/4 cup50 mLGAY LEA - Regular Sour Cream, or Gay Lea Gold Sour Cream
1 tsp5 mLLemon Zest, finely grated
2 tsp10 mLGround Cinnamon
1/2 tsp2 mLGround Ginger
1/2 tsp2 mLGround Cloves
1/2 tsp2 mLGround Cardamom
1/2 tsp2 mLGround Nutmeg
1 tsp5 mLBaking Powder
1/4 tsp1 mLSalt
1 1/2 cups375 mLAll Purpose Flour
1/2 cup125 mLAlmond flour
Sliced almonds and turbinado sugar
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Instructions:

  1. Beat butter with sugar, sour cream, lemon zest, cinnamon, cardamom, ginger, cloves, nutmeg and salt until fluffy. Stir flour with almond flour and baking powder in a separate bowl. Mix into butter mixture, on low speed, until it forms a stiff dough. Divide dough into two discs and chill for at least 2 hours.
  2. Preheat oven to 350°F (180°C).
  3. Roll out discs, about 1/4-inch (5 mm) thick. Use a snowflake or another shaped cookie cutter to cut into cookies. (Re-roll scraps.) Transfer to parchment paper-lined baking sheets. Gently press a few almond slices decoratively into each cookie and sprinkle with raw sugar.
  4. Bake, in batches, for 12 minutes or until lightly browned around edges. Transfer to a rack to cool completely.
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Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
3/4 cup175 mLBrown Sugar, packed
1/4 cup50 mLGAY LEA - Regular Sour Cream, or Gay Lea Gold Sour Cream
1 tsp5 mLLemon Zest, finely grated
2 tsp10 mLGround Cinnamon
1/2 tsp2 mLGround Ginger
1/2 tsp2 mLGround Cloves
1/2 tsp2 mLGround Cardamom
1/2 tsp2 mLGround Nutmeg
1 tsp5 mLBaking Powder
1/4 tsp1 mLSalt
1 1/2 cups375 mLAll Purpose Flour
1/2 cup125 mLAlmond flour
Sliced almonds and turbinado sugar
Add to Shopping List

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