Dutch Speculaas

• 1 cup butter, softened
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 tablespoon molasses
• 2 teaspoons grated orange zest
• 3-1/2 cups all-purpose flour
• 1/2 cup finely ground almonds
• 3 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle.
2. Preheat oven to 350°. On a parchment paper-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired.
3. Transfer parchment paper with dough to cookie sheet. If dough has warmed, place
4. in refrigerator until it firms up, about 10-15 minutes. Bake at 350u0b0 until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

butter, brown sugar, eggs, molasses, orange zest, flour, ground almonds, ground cinnamon, baking powder, ground nutmeg, ground cloves, white pepper, ground ginger, ground cardamom

Taken from www.tasteofhome.com/recipes/dutch-speculaas/ (may not work)