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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 4, 2008
The cookies where great but the dough needed some almond extract to flovor it
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1 user found this review helpful

Reviewer:

peter
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 12, 2007
This cookie was ok. It was a little bland. My husband's family is Dutch and he said that this cookie was not much like the original windmill ones. The spices are off and the texture is too cakey. It does taste nice for a lite snack but not much like real speculass.
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2 users found this review helpful

Reviewer:

Happy Baker
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 7, 2005
One of my co-workers requested these for her last day of work with us, but I had never heard of them. I wasn't sure of what to expect but the cookies turned out delicious. They are just sweet enough and would be perfect with tea. I left the dough in the fridge for about 3 1/2 hours and it was so cold I couldn't work with it. I would chill it for about 2 hours next time. I found the recipe to be very easy and very good. I would highly recommend it. Thanks Laura!
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4 users found this review helpful

Reviewer:

ESSIEPOO
Cooking Level: Intermediate
Home Town: Spokane, Washington, USA
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 19, 2003
I made these cookies for my family, and they devoured them. I do not have a windmill mold, so I divided the dough in half, made rectangles out it and chilled it in saran wrap. Actually, in the freezer! Then I sliced it into 1/8'slices and baked them for 12 minutes. So crispy and crunchy, these went like wild fire. I found them to be extremely easy. I plan to make these a part of my Christmas cookies!! Thanks for such a great recipe!
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20 users found this review helpful

Reviewer:

TRESHA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 8, 2003
The "speculaasjes" are originally from the Netherlands. I was looking all over to find them in the stores. Now I can make them myself, thanks to your recipe. Thanks.
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5 users found this review helpful

Reviewer:

DAAN
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