Crisp Belgian Spiced Windmill Cookies

What you need

• 235 g (1 3/4 cups) all-purpose flour
• 150 g (3/4 cup packed) dark brown sugar
• 115 g (1 stick) butter, softened
• 2 tbsp milk, plus 1 tbsp if the dough is crumbly
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground white pepper
• 1/4 tsp baking soda
• 1/4 tsp salt

Method

Restated from the original video

1. 1

   Whisk the flour, cinnamon, ginger, nutmeg, cloves, cardamom, white pepper, baking soda and salt in a bowl.

2. 2

   Beat the butter and sugar until light and fluffy, 2-3 min. Beat in the milk.

3. 3

   Add the flour mixture and mix until the dough comes together. Work in 1 tbsp more milk if it is crumbly.

4. 4

   Divide the dough in two, press each half into a disk, wrap and chill 1 h.

5. 5

   Heat the oven to 175 °C (350 °F) and line two baking sheets with parchment.

6. 6

   Roll one disk between two sheets of parchment to 5 mm thick. Cut out 6 cm shapes and set them 1 cm apart on the baking sheets. Gather and re-roll the scraps, then repeat with the second disk.

7. 7

   Bake until the edges are deep golden and the tops look set, 10-12 min.

8. 8

   Cool the cookies on the sheet for 5 min, then move them to a rack. They crisp as they cool.

Imported from bakerrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.