WINDMILL COOKIES
By Gloria Pitzer, as seen in… Secret Fast Food Recipes – Revised (Secret RecipesTM, Marysville, MI; Oct. 1998, 20th printing; p, 43).
My biggest problem with these cookies was trying to find a windmill shaped cookie cutter. But we finally settled for various shapes [of cookie cutters]. The flavor, however, is the same as the famous product.
INGREDIENTS:
1/3 cup corn oil
1 1/3 cups packed, brown sugar
½ cup granulated sugar
1 cup dark molasses
6-TB hot, black coffee
½ tsp baking soda
2-tsp baking powder
2½-tsp ground ginger
2-tsp allspice
½ tsp cloves
½ tsp cinnamon
6½ cups all-purpose flour
(2 cups thinly sliced almonds – see below)
INSTRUCTIONS:
Cream oil, sugars, and molasses, 5 minutes with electric mixer, on medium speed, in large mixing bowl. Add coffee to soda in small cup until soda dissolves and beat [this] into creamed mixture.
Add each remaining ingredient [except almonds], using large mixing spoon, combining until mixture is no longer sticky. Add flour little at a time, working it in well. Wrap dough in plastic and chill 1 hour.
Roll out between sheets of waxed paper to 1/8” (or roll out on powdered sugar dusted surface.) Sprinkle surface of rolled out dough (before cutting into shapes) with 2 cups thinly sliced almonds, pressing these gently into surface of dough. Cut with flour coated cookie cutter and arrange 2” apart on (*) prepared cookie sheet. Bake at 325°F – 16 to 18 minutes.
Makes 50 2×3-inch cookies. Allow cookies to cool 2 hours on paper towels, before storing in covered containers [at] room temperature. The longer they cool, the more crisp they become.
[(*)For this recipe, see https://therecipedetective.com/2024/01/08/cookie-sheet-preparation/, also. EXTRA NOTE: Instead of using cookie cutters, with this dough, you can also create the base pieces for a gingerbread house – using 3 squares (one diagonally cut into 2 triangles) and 4 rectangles.]
See also…
