Bruges Lace Cookies
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(Brugse Kant/Kletskoppen)
Ingredients:
- 1.65 lb (3 1/4 cups) butter (750 g)
- 6.06 lb (14 1/3 cups) sugar (2750 g)
- 1.76 oz (6 2/3 tbsp) ground cinnamon (50 g)
- 0.88 oz (5 tsp) salt (25 g)
- 16.90 fl. oz (1 pint) water (500 ml)
- 2.75 lb (14 cups) flour (1250 g)
- 1.65 lb (4 2/5 cups) chopped almonds (750 g)
Preparation:
Melt the butter and mix it with the sugar, cinnamon, salt and water. Stir in the flour and carefully blend in the chopped almonds. Let the dough rest for several hours in the fridge. Form little balls with a spoon or ice cream spoon and put on parchment paper. Cover with plastic foil and flatten a bit. Take the foil off and bake cookies for 8 minutes in the oven at 350 degrees F (180 degrees C). If necessary you can still form the cookies after baking.Makes enough to fill a large cookie jar.
source: http://dutchfood.about.com
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