Day 3 … Dutch Windmills

Yes, it is indeed Day 3 of the 12 Days of Cookies if you’ve been playing along and today it’s all about Dutch Windmills. There’s even a special occasion for this one – St. Nicholas Day on December 6 (or 5^th or 19^th depending on the country. No one seems to agree.) In our house it was December 6^th and my sister and I, lacking a proper fireplace/hearth set up, would put our shoes out underneath the advent calendar. In the morning, because we were such wonderful and perfect children, a little gift would be in the shoes. I don’t remember what it was but in my young brain, it was just another opportunity to get some stuff. An early visit from someone else’s Santa was fine by me. I’d leave my shoes out every day if I could wake up with candy in them. The historical/religious/spiritual connotations went right over my head.

So how exactly did presents in the shoes come about? Well let me tell you what I learned from the World Book Christmas in The Netherlands book when I was 7. In many European countries, it is customary to put out shoes for St. Nick much like we put out stockings for Santa on Christmas Eve. In the Netherlands for instance, children put a carrot or some such treat for St. Nicholas’ horse into their wooden shoes before bedtime and awake to a small gift or treat. Back in the day, I really wanted a pair of wooden shoes. How could I celebrate St. Nicholas Day properly in my Buster Browns? The injustice of it all. But then again, I was also indignant when my mother wouldn’t let me wear a wreath with lit candles in my hair to celebrate St. Lucia Day (courtesy of the World Book Christmas in Scandanavia.) They were very informative books full of wonderful ideas sure to burn the house down.

In a tribute to St. Nicholas Day and those wonderful Christmas books, I worked on an old favorite from back in the day – the Windmill Cookie. My dad used to eat these 4 or 5 at a time with a tall, cold glass of milk. This was before, looooong before, those delicious Biscoff speculoos cookies became all the rage. A crispy, sweet, lightly spiced cookie, studded with sliced almonds and shaped like a windmill, they were always in our pantry. I usually ate them only when nothing else was available. Regardless, they’ve always had a sweet nostalgic pull on my heartstrings.

Windmills are still around and to be fair, my cookie is similar but different. Most significantly, it’s crispier so it holds up better in milk. Those windmills of old always dissolved into a mess in the bottom of the glass. I hated that. Mine also aren’t shaped as nicely because let me tell you, windmill cookie cutters are a pain in the @$%. After struggling to get 6 nice clean ones for a photograph, and smooshing those back together as best I could while cursing up a blue streak, I gave up and cut nice scalloped edged squares instead. They don’t look anything remotely like a windmill and I don’t even care.

STRESS THERAPY BAKING FACTOR: CHEERS TO OLD ST. NICK. I do so love a spice cookie and the nostalgic factor on this one is enormous. Will it appeal to everyone? Nope. But it does have the spice flavor beloved in a holiday cookie? Oh indeed and it is just beautiful with a glass of ice cold milk. Santa will like these, and that’s all that matters for maximum loot. Just for kicks, cut them square, call them windmills and amuse yourself with everyone’s baffled looks. Fun fun!

six years ago: Pumpkin Bundt Cake
five years ago: Bacon Cheddar Gougeres
four years ago: Southern Cheese Straws
three years ago: Kale & Squash Salad
two years ago: Pumpkin Spice Granola
last year: Cider Apple Pie
12 Days of Cookies Recap:
— Day 1 – Pretzel Caramel Shortbread
— Day 2 – Fig Mezzaluna

DUTCH WINDMILL COOKIES
Yield will depend on your cutter size, but generally should make about 45 squares. Do windmills at your own peril.

4 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cardamom
5 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground ginger
1 teaspoon ground white pepper
½ teaspoon kosher salt
12 Tablespoons unsalted butter, room temperature (1 ½ sticks)
1 cup + 2 Tablespoons light brown sugar
½ cup dark brown sugar
1 large egg
¼ cup water
½ cup sliced almonds + additional for garnish
1 egg white, lightly beaten

1. Sift together the flour, baking powder, cardamom, cinnamon, cloves, ginger, pepper and salt. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both brown sugars on medium-high until light and fluffy, about 3-4 minutes.
3. Add the egg and water and mix until combined.
4. Add the flour mixture and mix until a crumbly dough forms.
5. Add the almonds and mix until just combined.
6. Divide the dough into manageable pieces and roll each piece between two sheets of lightly floured parchment paper (or plastic wrap) to a 1/8” thickness.
7. Transfer to a sheet pan and refrigerate until firm, at least 1 hour or overnight.
8. Preheat oven to 350°F and line two sheet pans with parchment paper or silicone baking mats.
9. Remove one sheet of dough from the refrigerator at a time and cut the desired shapes, placing on the prepared sheet pans 1” apart. Re-roll the scraps and re-chill as needed.
10. Brush the cookies with the beaten egg white and sprinkle with additional sliced almonds.
11. Bake for 12-14 minutes, rotating the pans halfway through. I like these more on the crisp side so will bake a bit longer.
12. Let cookies cool on the sheet pan. Cookies will keep well, tightly wrapped, for several days.

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