Dutch Spice Cookies

Dutch Spice Cookies

1/4 cup unblanched almonds
1 1/3 cups flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
Pinch salt
1/2 cup butter, softened
2/3 cup firmly packed brown sugar
1 tablespoon rum or apple juice

Servings: 36 cookies
Note: Yield and precise baking time depends upon size of molds used.

Place almonds in blender or food processor; process to a powder (but don't
overprocess or nuts will become oily or pasty). In a separate bowl, stir
together ground almonds, flour, cinnamon, cloves, baking powder, nutmeg and
salt to combine thoroughly; set aside. In a mixer bowl, combine butter and
brown sugar, and beat until fluffy and well blended. Gradually beat in half
of the flour mixture. Add rum; gradually blend in the remaining flour
mixture. Shape dough into a flattened ball. Heat oven to 325 degrees. Pinch
off 1-inch-diameter balls of dough. Press each firmly and evenly into a
floured wooden mold with designs of about 21/2-inch-tall figures. Tap mold
lightly to remove shaped cookie, easing out with point of a knife if
necessary. Arrange cookies about 1 inch apart on ungreased baking sheets.
Bake until cookies are lightly browned and feel firm when touched gently (15
to 20 minutes). Let cool slightly on baking sheets; remove to wire racks to
complete cooling.

Approximate nutritional analysis per serving: calories, 62; fat, 3.2 grams;
calories from fat, 47 percent; carbohydrates, 8 grams; protein, 6 grams;
fiber, 2 grams; cholesterol, 7.3 milligrams; sodium, 47.5 milligrams.

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