Guest Author - Monica Talley
Windmill’s
Makes about 1 dozen cake-like cookies (depends on your cookie size)
This recipe is another spice cookie but is soft and wonderful. We use a House shaped cookie cutter and frost with pink royal icing. This is my version of a favorite cookie from my youth.
¾ cup butter
¾ cup firmly packed dark brown sugar
1 large egg
½ teaspoon lemon powder (available at Atlantic Spice Company)
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup sliced almonds
Preheat oven to 350F degrees and place oven rack in the center of the oven. Grease a large baking sheet. In a mixer bowl, cream together butter and brown sugar. Add the egg and lemon powder. Sift together the flour and the rest of the dry ingredients. Mix together the wet and dry ingredients. Gently fold in sliced almonds. Pour dough into a prepared 10” x 15” pan. Spread evenly into the pan. Bake for 25 to 30 minutes. Remove from oven and let cook 10 minutes in pan and then turn out onto a cooling rack to completely cool. Cut into house or other desired shapes. Ice with pink royal icing, if desired. Store in an airtight container.
