Spekulaas(Dutch Spice Cookies)
4-1/2 dozen

1/2 pound butter, softened
1-1/2 cups brown sugar
1 egg
3-1/2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 cup sugar, for dipping cookie stamp

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fluffy. Add egg. Beat well.

Combine flour, cinnamon, nutmeg, and cloves. With mixer on low speed gradually add flour mixture, beating until well mixed.

Cover and chill in the refrigerator about 1 hour or until firm enough to handle.

Preheat oven to 350F.

Roll dough into 1" balls. Place balls about 2" apart on ungreased cookie sheets. Flatten each cookie with a sugar-dipped cookie stamp or a drinking glass with a design on the bottom.

Bake 8-10 minutes, until light brown on bottom. Transfer to a wire rack to cool. Store in an airtight container at room temperature up to 3 days or in freezer up to 1 month.