In response to the ongoing call for Christmas cookie recipes, here’s a holiday classic:
Dutch Spice Cookies:
1 cup butter, softened; 1 1/2 cups packed brown sugar; 1 egg; 3 1/2 cups all-purpose flour; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon ground cloves
Put butter in a large mixing bowl and beat for 30 second with an electric mixer on medium speed. Add brown sugar and beat until fluffy. Add egg and beat well. In a separate mixing bowl stir together flour, cinnamon, nutmeg, and cloves. With mixer on low speed gradually add flour mixture to butter mixture, beating until well mixed. Cover and chill in the refrigerator for 1 hour or until dough is firm enough to handle.
Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets. Flatten with a floured cookie stamp or the bottom of a drinking glass with a design in it. Bake for 8 to 10 minutes or until light brown on bottom. With pancake turner lift cookies onto a cooking rack to cool.
These are particularly good with nuts or dried cherries pressed into the tops of the cookies.