Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups (7.5 ounces) all-purpose flour
  • 5 teaspoons ground cinnamon (See Tip 1)
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda (See Tip 2)
  • 1/4 teaspoon Kosher salt
  • 3/4 cup (6 ounces) turbinado sugar (See Tip 3)
  • 1/2 cup (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 large egg

Instruction

  • Whisk together the flour, cinnamon, cardamon, cloves, baking soda and salt. Set aside.
  • Add turbinado sugar to food processor fitted with steel blade. Process for 30 seconds to break down sugar crystals. (See Tip 4)
  • Add the chilled butter to the food processor. Process until butter is incorporated with the sugar, about 30 seconds. Add the egg. Process until incorporated, about 10 seconds.
  • Add the dry ingredients to the sugar/butter mixture in the food processor. Process until flour is well incorporated, about 30 seconds.
  • Transfer cookie dough to gallon Ziploc bag. Leaving the top open, roll the dough into an even layer that fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in freezer for at least 30 minutes. See (Tips 5 and 6)
  • Preheat oven to 300°F
  • Line two baking sheets with parchment paper or silicone mats. Put the ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Trim the four sides of the dough with a fluted pastry wheel cutter. Using a ruler as a guide and a fluted pastry cutter wheel, cut the dough into 32 1-1/4 inch rectangles. (See Tip 7)
  • Bake at 300°F for 30 minutes. Remove from oven and let cool on baking sheet for 20 minutes.
  • Yield: 32 Belgian Spice Cookies. (See Tip 8)