Recipe by Dort
"These cookies are delightful all year round. Buttery and light they will melt in your mouth."
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1 1/4 cups
My first batch of these cookies did not turn out too well. They were one large, thin sloppy unit. I do not blame the recipe, I understand that when trying a new recipe many varibles can effect the outcome.
I think I added too much baking soda. I did not have a 1/8tsp measuring device, so I guessed--obviously wrong. The cookies rose and spred out, did not brown and tasted like gooey butter.
I decided to modify the rest of the batch. I added 1/2 cup more flour and mixed it in until the dough was smooth, slightly stiff, but creamy. I rolled less than a teaspoon full of the dough between my palms to form small balls, placed the balls about two inches apart on an ungreased cookie sheet, pressed a wet fork into the cookies twice--once horizantally and once vertically, and baked the cookies for 11 minutes. They came out beautiful and tasted great. Each cookie was uniform in shape and golden brown on the edges.
My second batch- I increased the flour and slightly decreased the sugar, used a very small pinch of baking soda, and baked again as described above.
They will be a part of my families holiday feast. My ten year old son loves them, and he's quite the cookie critic.
Thanks for sharing this recipe!
My family is from Holland and I've had butter cookies all my life. I just didn't care for the cookies at all. They were hard to get off the cookie tin and they were too buttery in my book. I also thought they were a little too flat. My son, who is 3, loves cookies, but would not eat these.
I just finished baking these and they are awesome!! Rich buttery taste. They have the appearance of lace. Very thin but they do melt in your mouth. I rolled them in a ball and lightly flattened the first couple of batches but then I left them just in the ball stage and they still cooked and looked like the rest. THIS IS A KEEPER!!!
Delicious buttery flavor. Think my butter was too soft, causing them to spread too much...but still delicious!
My daughter had to do a paper on Holland in her 2nd grade class. We found this recipe and made it for her class. They were so easy and soooo yummy! I do have a small tip: Add sprinkled sugar to the cookies BEFORE baking, they turn out really good!Thanks for this great tasting recipe!
This recipe received glowing reviews, but it just didn't do it for me. The cookies were very flat and lacked sufficient flavor, though they did melt in the mouth, as promised. Also, they weren't very nice to look at. I always bake and freeze cookies so that I have something to offer guests, but these weren't attractive enough for company.
Taste sooo good! The only down side is it was very difficult to mix them together... but when I tasted the finished product I realized it was worth my effort!
I was completely unfamiliar with these cookies when I decided to make them. I picked them because they looked easy and basic. At first I thought I did something wrong because the cookies flattened out dramatically and became lacy looking. Once I tasted them I decided mistake or not they were a success. The only drawback to me was the amount of excess butter but I put the cookies between layers of papertowels and the problem was solved. This is a GREAT addition to my recipe collection. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Holland Butter Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 46
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