I posted this recipe a few years ago, but I’ve decided that it is my favorite Christmas cookie — and therefore it deserves to be posted anew. I like to make these with colored sugar sprinkled on top, or almonds pressed into the middle, but this year I’ve also added candied cherries, too.
Dutch Spice Cookies
Baking: In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add brown sugar and beat until fluffy. Add egg; beat well.
In a separate mixing bowl stir together flour, cinnamon, nutmeg, and cloves. Gradually add flour mixture to butter mixture, beating at low speed until well mixed. Cover and chill in refrigerator for about 1 hour, until 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 and flatted with floured cookie stamp or bottom of drinking glass with a design in it. Bake for 8-10 minutes or until light brown on bottom. Lift cookies onto rack to cool.